Chocolate Almond Butter Knots

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These Chocolate Almond Butter Knots are my kind of dessert—easy to make, warm from the oven, and just messy enough to know they’re going to be good. No rolling pins, no fancy folding, just quick assembly and straight into the oven.

What I love most is that they feel like a treat without needing a whole lot of time or effort. The almond butter makes them rich, the chocolate gives you that deep cocoa flavor, and the puff pastry does all the flaky work for you. They’re perfect for when you want something sweet but not over-the-top—and yes, they’re even better with a coffee on the side.

Tips to Make This Recipe Work Best

• Use cold puff pastry straight from the fridge so it’s easier to work with and holds its shape when you twist.
• Don’t overload the filling—just a thin layer of almond butter and a drizzle of chocolate is enough. Too much and it’ll ooze out while baking.
• If your chocolate is very thick after melting, let it cool slightly before spreading so it doesn’t melt through the pastry.
• Twist the strips gently and don’t worry about making the knots perfect—they look even better a little rustic.
• An egg wash makes all the difference. It gives the tops a golden, shiny finish that makes them look bakery-worthy.

Ingredients

• 1 sheet puff pastry, thawed
• 2–3 tablespoons creamy almond butter
• 50g (about 1.75 oz) melted dark chocolate
• 1 egg (for egg wash)

Alternative Ingredients

You can use peanut butter, cashew butter, or even hazelnut spread in place of almond butter. Each one brings its own twist, and they all bake well with puff pastry.

Not into dark chocolate? Try milk chocolate or even a drizzle of white chocolate for something sweeter.

No egg on hand? Brush the tops with milk instead. It won’t be quite as glossy, but it’ll still bake up nicely.

You can also sprinkle a pinch of sea salt or chopped almonds on top before baking for extra crunch and flavor.

Step 1: Prep the Pastry

Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper. Cut the puff pastry sheet in half to create two equal rectangles.

Step 2: Add the Filling

Spread a thin, even layer of almond butter over one half of the pastry. Drizzle the melted dark chocolate on top.

Step 3: Fold and Cut

Place the second half of the pastry over the filling to create a sandwich. Gently press down, then slice into strips—about 1 inch (2.5 cm) wide.

Step 4: Twist and Knot

Take each strip, twist it a few times, then roll or knot it into a loose bun or coil shape. Place each one on the prepared baking tray with space in between.

Step 5: Egg Wash

Whisk the egg in a small bowl and brush the tops of each knot. This helps them turn golden and crisp in the oven.

Step 6: Bake

Bake for 18–20 minutes, or until puffed up and golden brown. Let cool slightly before serving—though they’re definitely best warm.

How to Conserve This Recipe

These are best the day they’re baked, when the puff pastry is still crispy and the chocolate is soft. But if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 160°C (325°F) for about 5 minutes to crisp them up again.

You can also freeze them after baking. Let them cool completely, then wrap in foil or store in a freezer-safe bag. Reheat straight from frozen in the oven for 8–10 minutes.

Different Ways to Serve These

These little knots are perfect as a quick dessert or afternoon snack, but they’re also great for brunch or breakfast if you want something sweet on the table. I’ve served them with coffee, with ice cream, and once even with whipped cream and berries when I was feeling extra.

They work great as a make-ahead treat for gatherings—just bake and reheat before serving. You can even switch them up by adding cinnamon, using a flavored nut butter, or topping with powdered sugar after they cool. Whether you serve them straight from the tray or dressed up on a platter, they’re guaranteed to be a hit.