This super easy gluten free chocolate twist recipe uses only 4 ingredients and is so yummy it will have you coming back for more time and time again.
For me, one of the hardest things about being gluten free is having to walk past the bakery counters in shops and cafes. The sights and smells of all those delicious pastries is enough to nearly having me running out of there in tears cursing my intolerant digestive system. Chocolate twists have long been a favourite of mine but finding a gluten free version can be a challenge and have always been something I stare at longingly whilst my gluten eating family and friends enjoy their treats. So I decided it was high time to have a go at making my own and Im so glad I did. They are super tasty and so easy to make I wish I'd tried it sooner and so will you once you give them a go.
What you will need
1 packet of Jus-Roll Gluten Free Puff Pastry
Small pot of ready made custard - I use Ambrosia custard pots
Dark Chocolate chips
An Egg
Gluten Free Chocolate Twists
Makes Approx 4 Twists
Ingredients
1 packet of of Jus-Roll Gluten Free Puff Pastry
4-5 teaspoons of ready made custard - I use Ambrosia custard pots
Approx 10 - 15g of dark chocolate chips (add more or less dependant on how chocolatey you like it)
1 egg
Method
Remove the puff pastry from the fridge and the box and leave at room temperature for 10 minutes.
Preheat the oven to 200 degrees/180 fan.
Break your egg into a small bowl or cup and whisk lightly with a folk and set aside.
Unroll your puff pastry sheet straight onto your baking tray and leave on the paper it was wrapped in. This will save you from needing any extra baking paper.
With a sharp knife or pizza cutter divide your pastry sheet in two widthways across so you have 2 shorter fat sections.
On one section of the pastry add 4-5 teaspoons of your custard. Using the back of the teaspoon spread the custard over the pastry section.
Next Sprinkle your chocolate chips on top of your custard layer.
Place the second plain section of puff pastry over the top of your first section and gently push down the edges to seal the two pastry halves together to make a giant parcel.
Using a sharp knife cut the pastry parcel into 4 strips then gently separate on the tray.
Next twist the strips so that they start to resemble chocolate twists. Hold the top half of the strip with one hand and the bottom half with the other and twist the pastry in opposite directions. Don't worry if some of the filling spills out pop it back in and pinch the edges of the pastry together to seal. Continue until all the strips are twisted.
Using a pastry brush or clean finger brush the twists all over with the egg ensuring they are covered well.
Bake in the oven for 20 - 25 minutes until crispy and golden brown.
Once baked allow to cool slightly then place on some sheets of kitchen roll for a few minutes to absorb any excess oil that may have escaped during baking.
Enjoy fresh from the oven or cool and place in an airtight container and store in the fridge for up to 3 days.
