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Finished Chocolate Pretzel Pinwheels
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
 

  1. Preheat oven to 425 degrees.
  2. Roll puff pastry on a lightly floured surface just enough to smooth creases and stretch slightly.
  3. Spread chocolate-hazelnut spread over pastry, leaving a border. Avoid excess, which can leak during baking.
  4. Break pretzels by hand over the chocolate; tiny pieces are unnecessary.
  5. Sprinkle with a pinch or two of coarse salt.
  6. Roll from the long side into a log. Seal the seam with a fork or your fingers.
  7. Cut into two inch pieces with a serrated knife. Place on a parchment- or silicone-lined baking sheet.
  8. Brush with beaten egg. Bake for 15 minutes or until golden brown.
  9. 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.