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Chocolate Pastry Twists Recipe

Chocolate Pastry Twists


  • 1/2 package (17.3 oz.) frozen puff pastry sheets
  • 1 egg, beaten
  • 1 tablespoon water
  • 20 KIT KAT Miniatures, unwrapped
  • 1 tablespoon White decorator's sugar or coarse sugar
  • 10 HERSHEY'S KISSES Brand Milk Chocolates, unwrapped


  1. Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400°F. Mix egg and water in small bowl; set aside. Line cookie sheet with parchment paper.

  2. Unfold pastry sheet on lightly floured surface. Cut into 20 (1/2 inch) strips. Wrap pastry strips around miniatures, pressing gently to seal. Place 2 inches apart on prepared baking sheet. Brush with egg mixture and sprinkle with sugar.

  3. Bake 15 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

  4. Place chocolate pieces in heavy-duty (freezer) resealable food storage bag. Close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is smooth. Cut off one bag corner about 1/4 inch from end; drizzle melted chocolate over twists. Make 20 twists.