Chocolate Twists

It’s Monday already. All the goodies I’ve worked so hard to cook and bake are gone, and it’s time to start all over again. And what better way to start than to start with a dessert! Of course, a dessert must be chocolate, according to my own First Rule of Desserts (please click here).


I can totally relate to this sentiment! So I knew that on Monday I would be making something chocolate.

Choc twst 1.jpg


Knowing that, I took my phyllo dough out of the freezer the night before and put it in the refrigerator overnight. I found it to be the best way to make it workable without ruining the rest of the package.

Choc twst 2.jpg

For the filling, all you need is butter or substitute (I use Smart Balance), finely chopped walnuts or pecans, brown sugar, and, or course, unsweetened cocoa powder.

Choc twst 3


Make sure your butter substitute is softened, but not melted. Mix it with sugar and cocoa into a paste. Put aside. Preheat the oven to 350 and mist a baking sheet with oil.

Choc twst 5.jpg

Now comes the first tricky part. Separate one phyllo sheet at a time, place it on a board or working surface and mist with oil. For this recipe, I use 5 sheets, misting each one with oil. Spread chocolate paste all the way to the edges and sprinkle walnuts on top. Leave just a bit of chopped walnuts for garnish. Roll the dough like you would roll sushi, starting from the side closest to you and ending seam down. If some filling squeezes out, don’t worry – you’ll need it. Cut the roll into 12 pieces.

Choc twst 6.jpg

The second tricky part is making twists. You have to pick up each piece with both hands, holding it by the cut sides, and twist, with chocolate filling squishing all over your fingers. The most difficult part of this move is to resist temptation to drop everything and start licking your fingers! Set them down on the oiled baking sheet cut side down at a distance from each other. Once you’ve arranged all 12 pieces on the baking sheet, top each twist with the filling that was squeezed out during rolling, cutting, and twisting. Sprinkle with the remaining walnuts and pop into the oven. Bake them for 20 minutes. Meanwhile, you can listen to the original Twist song:

When you take your twists out of the oven, some of the chocolate filling would undoubtedly have run out. Don’t wait for it to cool! Scrape all this gooey delicious stuff and again divide fairly and equally among all 12 twists.

Choc twst 7

Remove these dainty delectable tidbits right away while they are hot, otherwise they’ll get stuck and might break apart. Now, are we starting our Monday right, or what?


  • 5 sheets of phyllo dough (or any flaky dough)
  • 1/4 cup butter or substitute (Smart Balance)
  • 1/3 cup finely chopped walnuts or pecans
  • 1/2 cup brown sugar
  • 2 heaping tablespoons unsweetened cocoa powder


  • Preheat oven to 350. Lightly mist baking sheet with oil.
  • Mix softened butter or substitute with brown sugar and cocoa powder into paste.
  • Place defrosted phyllo dough sheet on working surface, lightly mist with oil. Repeat with each dough sheet.
  • Spread filling paste on top of dough, completely covering it. Sprinkle walnuts, leaving some for garnish.
  • Roll, starting with side closest to you. End seam down. Cut into 12 pieces.
  • Twist each piece by holding cut sides in both hands. Place on baking sheet cut side down. Top with squeezed out filling, sprinkle remaining walnuts on top.
  • Bake for 20 minutes. Remove from baking sheet while hot, scrape filling, if any, and top twists again.




32 Comments Add yours

  1. Yum! This looks really decadent 🙂

    Liked by 1 person

    1. Thank you! I am glad you like it.


  2. These sound so good, and I am so in the mood for chocolate.

    Liked by 1 person

    1. Go for it – indulge!

      Liked by 2 people

  3. inesephoto says:

    This one is something to try 🙂

    Liked by 1 person

    1. Thank you! I am glad you like it.

      Liked by 1 person

      1. inesephoto says:

        I like everything chocolate 🙂

        Liked by 1 person

      2. desert!Then you’ve found the right blog – so do I! If it’s not chocolate, it’s not dessert!

        Liked by 1 person

  4. Reblogged this on koolkosherkitchen and commented:

    I think I just got tired of all the fried food on Chanukkah, so I am repeating this simple, but delicious and easy little dessert.


  5. I do absolutely need to try this one, Dolly, wow 😀

    Liked by 1 person

    1. Thank you, Irene! Enjoy!

      Liked by 1 person

  6. oooh yes! Chocolate is ALWAYS teh best cure for Mondays! Or anything else really! Short of a torn artery, that is..

    Liked by 1 person

    1. Why are we going morbid? I thought you were having a great holiday time?

      Liked by 1 person

      1. lol, sorry!! Yes, I am!

        Liked by 1 person

  7. Elizabeth says:

    Chocolate fixes everything. I’m going to have to make these soon! And, when I was a kid, I thought Chubby Checker was my cousin. I have no idea why.

    Liked by 1 person

    1. LOL! Isn’t he the cutest, though? Chocolate is a separate food group called Comfort.

      Liked by 1 person

      1. Elizabeth says:

        My problem is that every food (except fish) falls under that food group!

        Liked by 1 person

      2. LOL! Why is that a problem? Food is comfort, says modern psychology.

        Liked by 1 person

      3. Elizabeth says:

        It’s a problem because, if I don’t start behaving, they’ll have to cut a hole in the wall if I want to leave the house! lol

        Liked by 1 person

      4. Who says you have to leave the house? Enjoy yourself!

        Liked by 1 person

      5. Elizabeth says:

        LOL I rarely do except in warm weather so I may as well!

        Liked by 1 person

      6. See! I am always right (except when I am wrong which is quite often)!

        Liked by 1 person

  8. Joëlle says:

    Oh, Dolly, you really know how to treat your guests! I am saving this for future reference. First I need to make my own gluten-free phyllo dough. I had some in the freezer but used it yesterday.
    On my shopping list this week: beet so I can make your so delicious borscht again!

    Liked by 1 person

    1. Wait – how do you make gluten free phyllo dough? If it’s on your site, please give me a link! Thank you, dear Joelle!

      Liked by 1 person

      1. Joëlle says:

        I have a recipe that I invented, they are not very difficult to make once you get the hang of it and understand that the “leaves” must be cooked in a COLD non-stick skillet, unlike, say, pancakes or crêpes. So as you need to let the skillet cool down before you pour the batter, it is something I do while doing something else which doesn’t require a lot of concentration (putting dishes away, dusting furniture, or typing a recipe for my blog). It helps if you have two skillets of the same size, which I don’t, as I will be moving before the year is over and do not plan to cram my kitchen with more pots and pans! I also realized about a month ago that I could freeze my dough by placing plastic / paper plates between the leaves.
        In my post, I include a video to help people visualize the cooking better.
        I highly recommend the teff flour version.
        Link coming up in my next comment (technical problem with my app!)

        Liked by 1 person

      2. Thank you so much – this is great!


  9. Joëlle says:

    Link for gluten-free homemade phyllo leaves:
    By the way, I don’t even bother with agave syrup in the teff version.
    People have told me my recipe scares them. It’s just a question of trying, now I make them on a regular basis. They are so flaky, I love them!

    Liked by 1 person

    1. Thank you so much – off to look for teff flour.

      Liked by 1 person

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