Peanut Butter Chocolate Chip Puff Pastry Knots
Flaky puff pastry is layered with creamy peanut butter and chocolate chips, twisted into beautiful knots, and baked until perfectly golden. These easy pastries are perfect for breakfast, brunch, dessert, or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
Ingredients
Units
Scale
- 1 (17.3-ounce) box frozen puff pastry, thawed (2 sheets)
- 1/2 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- 1 large egg
- 1 tablespoon water
- Coarse sugar, for sprinkling
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly roll out one sheet of puff pastry until slightly larger than its original size.
- Spread the peanut butter evenly over the pastry, leaving a small border around the edges.
- Sprinkle the chocolate chips evenly over the peanut butter.
- Place the second sheet of puff pastry on top and gently press the layers together.
- Cut the pastry into 12 strips, each about ½ inch wide.
- Twist each strip several times, then loosely tie it into a knot. Place the knots on the prepared baking sheet.
- Whisk together the egg and water. Brush the tops of the knots with the egg wash and sprinkle with coarse sugar.
- Bake for 20 to 22 minutes, or until puffed and golden brown.
- Let cool for several minutes before serving.
Notes
- Warm the peanut butter slightly if it is difficult to spread.
- Keep the puff pastry chilled until you're ready to use it.
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
- Reheat in the oven or air fryer for the flakiest texture.