plain flour, for dusting
1 sheet of ready-rolled all-butter puff pastry
75g unsalted butter, softened
75g caster sugar
1 tablespoon ground cinnamon
100g plain dark chocolate, coarsely grated
40g chopped hazelnuts
3 tablespoons light tahini (preferably from a fresh jar so it is not solidified)
1 egg, beaten
Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking sheet with baking paper.
Dust your work surface with flour and roll out the sheet of pastry to 35 x 30cm. Cut the sheet in half lengthways, leaving you with 2 long rectangles of pastry, then carefully spread the butter evenly across the surface of 1 of these rectangles.
In a small bowl, combine 45g of the sugar with the cinnamon and sprinkle the mixture all over the buttered pastry rectangle. Now scatter over the grated chocolate and hazelnuts, then drizzle over the tahini (don’t worry about distributing everything evenly).
Brush the second pastry rectangle with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate, aligning it with the first pastry rectangle. Press along the edges of the pastry to seal it, then lightly run a rolling pin on top of the dough to seal the 2 sheets together.
Using a sharp knife, cut the dough horizontally into 24 strips, each about 1cm wide. Carefully twist the strips several times each to expose the stripes of filling. Lay on the prepared baking sheet and press either end of each twist down to secure.
Brush the twists with the remaining beaten egg and sprinkle over the remaining sugar. Bake for 7 minutes, then turn the twists over to ensure even cooking and bake for a further 3–5 minutes, until the pastry is golden brown. Leave to cool completely before serving.