Chocolate + puff pastry + a simple twist = happiness.
These chocolate knots are flaky, buttery, and packed with warm, gooey chocolate. They take 20 minutes from start to finish and look like you tried way too hard. You didn’t. Let’s knot.
Makes 8 knots.
Step-by-Step Instructions
Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll puff pastry into a 10×12-inch rectangle.
Fill
Brush pastry with melted butter.
Sprinkle with sugar and cinnamon (if using).
Scatter chocolate chips evenly over the surface. Press in lightly.
Cut & Twist
Cut pastry into 8 strips (each about 1.5 inches wide and 10 inches long).
Gently twist each strip several times.
Tie each twisted strip into a loose knot. Tuck ends underneath.
Bake & Dust
Place knots on the baking sheet. Brush with beaten egg.
Bake for 12-15 minutes until puffed and golden brown.
Cool for 5 minutes. Dust generously with powdered sugar.
Eat while chocolate is still warm and lava-like.
Summary
Prep Time: 8 minutes | Bake Time: 15 minutes | Total Time: 23 minutes
Yield: 8 knots | Difficulty: Super Easy
Storage Notes
Best eaten day-of. Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F for 3-4 minutes or in an oven for 5 minutes. Never microwave—chocolate becomes napalm, pastry turns sad.
