Chocolate and Almond Bretzel Pastry
Chocolate Bretzel
Crispy pretzel-shaped pastry with dark chocolate and toasted almonds. A delightful sweet and salty treat perfect for any occasion.
Nutrition (per serving)
There's something utterly magical about the combination of chocolate, almonds, and crispy pastry shaped into those iconic pretzel loops. This Chocolate and Almond Bretzel Pastry brings together the best of both worlds—sweet indulgence and satisfying crunch—with a sophisticated flavor profile that makes it feel special enough for guests yet simple enough for a weeknight treat.
The beauty of this recipe lies in its versatility. Whether you're wrapping buttery puff pastry dough or making your own laminated base, the chocolate and almond filling elevates these little pastries into something extraordinary. They're perfect with morning coffee, packed into lunchboxes, or served as an elegant dessert with a glass of wine.
Ingredients
- Puff pastry sheets:2 sheets
- Dark chocolate:4 oz
- Sliced almonds:1 cup
- Butter:3 tbsp
- Sugar:2 tbsp
- Sea salt:¼ tsp
- Vanilla extract:½ tsp
- Egg wash (beaten egg):1 egg
Instructions
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Preheat your oven to 400°F and line two baking sheets with parchment paper.
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Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool slightly.
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Melt the dark chocolate with butter together using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in vanilla extract.
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Fold the toasted almonds into the chocolate mixture, then stir in sugar and sea salt. Let the mixture cool for 2-3 minutes.
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Roll out each puff pastry sheet on a lightly floured surface. Spread half the chocolate-almond mixture down the center of each sheet, leaving a 1-inch border.
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Using a sharp knife, cut the pastry into ½-inch strips from the sides toward the filling. Cross the strips alternately over the filling to create a braided effect, then gently shape into a pretzel loop by bringing the ends together and twisting.
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Place shaped bretzel pastries on prepared baking sheets, spacing them about 2 inches apart.
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Brush the top of each bretzel with beaten egg wash for a golden finish.
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Bake for 15-18 minutes until the pastry is puffed and golden brown. The chocolate should be set but still slightly soft inside.
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Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips & Notes
- Work quickly with puff pastry—keep it chilled until you're ready to shape it so it doesn't become sticky.
- If your chocolate-almond mixture is too warm when you fill the pastry, let it cool completely or it will seep through during baking.
- Toast your almonds just before using them—freshly toasted nuts have the best flavor and crunch.
- These bretzel pastries are best enjoyed the day they're made, but you can store them in an airtight container for up to two days.
- For extra elegance, dust the baked pastries lightly with powdered sugar after they've cooled.
