There are times when the simplest pastries bring the greatest joy. These Puff Pastry Twists, which I call Nutty Sticks, are one of those little surprises. Traditionally, they are made with hazelnut paste, but walnuts work beautifully, and give the filling a deeper, earthier flavor.
The flaky puff pastry, the sweet nutty filling, and the option of a sugar glaze make them irresistible. They are easy to prepare, yet they look and taste like something straight from a bakery.
I love that these twists are versatile. You can enjoy them plain, letting the walnut filling shine, or finish them with a glaze for a touch of sweetness. And if you’re in the mood for something savory, the same method works with Prosciutto and Parmesan — a variation I often make when I crave the Schinkenstangen from my favorite German bakery.
🥄 Ingredients
- 1 package puff pastry (Pepperidge Farm, 2 sheets)
- Swipe (egg wash): 1 egg yolk, 1 tbsp milk
- Nut filling: 1 ¾ cups ground walnuts (or hazelnuts if available), ½ cup milk, ½ cup powdered sugar, dash of cinnamon and/or vanilla extract
- Optional glaze: ¾ cup powdered sugar, 1.5 tbsp milk, water, or lemon juice
👩🍳 Instructions
Begin by removing the puff pastry from the freezer and letting it defrost for about 30 to 40 minutes. It should be pliable but still cold to the touch — this is important, because puff pastry needs to stay chilled to rise properly in the oven.
While the pastry is softening, prepare the nut filling. Grind the walnuts finely and mix them with powdered sugar and a hint of cinnamon or vanilla. Warm the milk briefly in the microwave, just enough to be hot, and stir it into the nut mixture until it forms a smooth paste. Allow the filling to cool before spreading it onto the pastry.
Once the pastry is ready, roll out one sheet on a lightly floured surface. Spread the walnut paste evenly across the dough, making sure to cover it from edge to edge. Place the second sheet of puff pastry on top, pressing gently at the ends to seal.
Using a ruler as a guide, cut the pastry vertically into strips with a pizza cutter, then cut once across the middle to create manageable lengths. Take each strip and twist it about three times to form a spiral. If the dough becomes too soft while working, simply place it in the refrigerator for a few minutes to firm up again.
Line a baking pan with parchment paper and arrange the twists about one to two inches apart.
In a small bowl, whisk together the egg yolk and milk, then brush this mixture over the tops of the twists to give them a golden shine.
Bake in a preheated oven at 360°F (180°C) for 13 to 15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and let them cool slightly on a rack.
If you prefer a sweeter finish, prepare a glaze by mixing powdered sugar with milk, water, or lemon juice until smooth. Drizzle or brush the glaze over the cooled twists and let it dry before serving.
✨ Notes & Variations
Nutty Sticks will keep for three to four days in a storage box in the refrigerator. To enjoy them again, simply reheat in a toaster oven to restore their crispness.
For a savory variation, try making Schinkenstangen (Prosciutto Twists): spread onion dip or sour cream on one sheet of puff pastry, sprinkle with cubed prosciutto and shredded parmesan, then cover with the second sheet and twist as described above. Bake until golden, and you’ll have a delicious savory snack that pairs perfectly with wine or beer.
Puff pastry twists with Walnut filling
Ingredients
- I package Puff Pastry (Pepperidge Farm) in the freezer isle. It has 2 sheets.
- Defrost pastry for 30 to 40 min, but still cold.
- Swipe:
- 1 egg yolk
- 1 tbsp milk
- Nut filling:
- 1 ¾ cups ground walnuts (if hazelnuts nut available)
- ½ cup milk
- ½ cup powdered sugar
- Dash of cinnamon and/or vanilla extract
- Glaze (optional)
- ¾ cup powdered sugar
- 1.5 tbsp milk, water or lemon juice
Instructions
- Preheat oven to 360 F
- Unfreeze the puff pastry for about 30 to 45 min and roll out. Make sure it is still cold and stays cold to the touch.
- Prepare the nut filling below while the puff pastry is ready to be rolled:
- Ground the nuts and mix with the cinnamon and powdered sugar.
- Warm up the milk about 30 seconds in the microwave till hot.
- Stir into the nut mixture until it becomes a paste. Let cool.
- Prepare a baking pan, lay out with parchment/baking paper.
- Spread the nut mixture on top of the dough, then lay the second puff pastry dough sheet on top. Press down a little bit on the ends.
- Place a ruler guide on top and cut vertically with a pizza cutter (see YouTube), then again cut through the middle.
- Take each strip and turn, about 3 times.
- If dough gets too soft, place into refrigerator to cool for easier handling.
- Make sure you place the twists 1″ to 2″ apart on the prepared baking pan.
- For the swipe mix 1 egg yolk and 1 tbsp milk in a bowl. Brush the top of each twist.
- Place in preheated oven (360 F) and bake for 13 to 15 minutes until golden/brown.
- Remove from oven and let cool.
- If you prefer a glaze,: Mix powdered sugar, milk, water or lemon juice.
- Brush, drip or squeeze the glaze in a pattern on top the Nutty Sticks. Leave it to dry
Notes
Will keep 3 to 4 days in a storage box in the refrigerator. Warm up in toaster oven
To make Schinken Stangen or Prosciutto sticks:
One puff pastry sheet. For the filling you use: onion dip or just plain sour cream, smoked Schinken or Prosciutto (cooked ham will do) cut in cubes. Shredded parmesan cheese.
Make “Schinken Stangen” with Prosciutto and Parmesan cheese
Ingredients and instruction: Preheat oven to 360 F. One puff pastry sheet. Spread on top puff pastry sheet onion dip or just plain sour cream. Place 40 g smoked and cubed Schinken or Prosciutto (cooked ham) and shredded Parmesan on top. Bake at 360 F for 15 minutes. Follow direction in recipe. Watch video below:
