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Chocolate and Hazelnut Swirls

(recipe, Rosie French & Ellie Grace)

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These are a really quick way to round off a meal along with a coffee. They even serve an indulgent breakfast in a hurry.


  1. 1 sheet (13 ounces) ready-made puff pastry, defrosted
  2. All-purpose flour, for dusting
  3. 3 Tbsp. chocolate-and-hazelnut spread, such as Nutella
  4. ⅓ cup chopped hazelnuts


  1. Preheat the oven to 350 degrees.
  2. Lay the pastry sheet on a floured work surface and roll it out into a slightly larger and thinner rectangle. Cover all over with the chocolate spread and sprinkle with the chopped nuts.
  3. Roll the sheet up into a tube from one long end to the other. Cut the tube into 6 even-size sections. Turn each section on its side and squash with the palm of your hand into circles about ¾-inch thick.
  4. Place on a baking sheet lined with parchment paper and bake for 20 minutes, until golden brown.


Feel free to play around with the fillings. Here are some tasty alternatives: Melted semisweet or bittersweet chocolate and chestnut purée; apricot jam and custard or pastry cream; raisin and cinnamon; maple syrup and crushed pecans.