These pinwheel snacks are easy to make with just a few common ingredients and are the perfect blend of salty and sweet! They’re nice with tea or coffee in the morning, or any time you crave a sweet treat.

Ingredients You Need

One sheet puff pastry (completely thawed if using the frozen type)
1/4 to 1/2 cup chocolate-hazelnut spread (such as Nutella)
Pretzel sticks (or mini pretzels or pretzel crisps)
Coarse salt
One egg, beaten

Preparing the Pastry

Preheat the oven to 425 degrees.

Roll out the puff pastry sheet on a lightly floured surface, just to smooth over any creases and to stretch it a little bit.

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Spread the chocolate-hazelnut spread over the pastry, leaving a border around the edges. Don’t use too much, or it will melt out of the pastry while baking. To be honest, I probably used a tiny bit too much in the pics here… but a little extra chocolate isn’t a bad thing!

Crumble the pretzels over the chocolate spread. I used pretzel crisps in these photos. They’re like flattened pretzels. You don’t have to smash them into tiny pieces; just breaking by hand is fine.

Sprinkle a pinch or two of coarse salt over the chocolate and crushed pretzels.

Rolling and Baking

Roll the pastry up from the long side into a log. Press the seam closed with a fork or your fingers.

Using a knife with a serrated blade, such as a bread knife, cut the log into two-inch pieces. Place them on a baking sheet lined with parchment paper or a silicone mat.

Brush the pinwheels with beaten egg. Bake for 15 minutes, or until golden brown.

Let these cool completely before eating. The chocolate filling inside will be very hot!

If you’re not fond of pretzels, try using crushed salted peanuts instead… or you can bake them with just the chocolate spread and a sprinkling of coarse salt.

Kimberly Grauzer

Chocolate Pretzel Pinwheels

These pinwheel snacks are easy to make with just a few common ingredients, and are the perfect blend of salty and sweet!

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Ingredients Method Notes

Ingredients

1 sheet puff pastry completely thawed if using the frozen type
1/4 to 1/2 cup chocolate-hazelnut spread such as Nutella
pretzel sticks or mini pretzels or pretzel crisps
1 to 2 pinch coarse salt
1 egg beaten
as needed flour for dusting surface

Method

Preheat oven to 425 degrees.
Roll puff pastry on a lightly floured surface just enough to smooth creases and stretch slightly.
Spread chocolate-hazelnut spread over pastry, leaving a border. Avoid excess, which can leak during baking.
Break pretzels by hand over the chocolate; tiny pieces are unnecessary.
Sprinkle with a pinch or two of coarse salt.
Roll from the long side into a log. Seal the seam with a fork or your fingers.
Cut into two inch pieces with a serrated knife. Place on a parchment- or silicone-lined baking sheet.
Brush with beaten egg. Bake for 15 minutes or until golden brown.
Cool completely before eating; the chocolate filling is very hot.

Notes

Tips: If you’re not find of pretzels, try using crushed salted peanuts instead…or you can bake them with just the chocolate spread and a sprinkling of coarse salt.