Cinnamon Twists:

• 2 sheets of puff pastry (I used Trader Joe’s)
• 1 cup sugar
• 3-1/2 tbsp. cinnamon
• 1 tsp. freshly ground nutmeg
• 1 egg (I used melted butter)

Thaw the pastry overnight in the refrigerator.

Preheat the oven to 375 degrees. Roll out the puff pastry gently until each sheet is 10×12-inches. Lightly brush the tops of each sheet with the egg or melted butter.

Combine the sugar, cinnamon and nutmeg to taste in a bowl and sprinkle the sugar-spice mixture evenly on top of the sheets. I used a sugar shaker which coated the sheets evenly.

Cut the pastries into long strips, then cut each strip in half and twist. Place on the baking sheets and bake for 10-12 minutes or until golden brown.

Allow to cool and serve with the following homemade dip and or Nutella.

Chocolate Hazelnut Dip (I cut the recipe in half as it makes a lot)

• 2 cups shelled hazelnuts (I used dry roasted hazelnuts, unsalted and no shell)
• 1/3 cup granulated sugar
• 1 tsp. sea salt
• 16 oz. semi-sweet chocolate, chopped (I used Ghiradelli)
• 1 stick (8 tbsp. unsalted) butter
• 1 cup heavy whipping cream

My hazelnuts were ready to be processed as they were already roasted with no salt and were shelled.

There are two methods I found to make sure you end up with a smooth paste. Unfortunately, I did not do the research beforehand and my homemade dip had small pieces of nuts in it. Note: I did not try either method but they both make sense.

1. If the paste is not coming together add a tsp. or two of neutral oil to the sugar/hazelnut mixture. Add a pinch of salt for an additional flavor boost.
2. Soaking the shelled hazelnuts increases flavor and nutritional value. Softening the nuts this way will make them blend more smoothly. Soak the nuts in water in a glass jar and refrigerate overnight. You might be able to get away with a shorter time. Dry thoroughly… (from: thespruceeats)

Using a double boiler, melt the chocolate; remove from heat and whisk in butter and cream until smooth. Add to the hazelnut paste in the food processor and combine thoroughly. Chill before serving to thicken the chocolate hazelnut dip.

COMMENT: I served the cinnamon twists with a bowl of Nutella and a bowl of homemade Chocolate Hazelnut Dip. The Nutella had a milk chocolate flavor and very creamy whereas the homemade dip was thick and very chocolatey! I preferred the homemade version!

Recipe by cookingwithauntjuju.com