Description
Makes 6 Swirls
Ingredients
Units
Scale
- 640g All Butter Puff Pastry, shop-bought or homemade
- 6tbsp Nutella
- 6tbsp Pistachio Cream
- 6tbsp Cherry Jam
Instructions
- Preheat the oven to 180C. Roll out the puff pastry to a thickness of 0.5cm, using a pizza cutter or knife, cut the pastry into 2.5cm width stripes.
- Taking the narrow end of a pastry, lightly roll the pastry to make a swirl, at the end of the pastry, attach another stripe of pastry and keep rolling to make a bigger swirl. Using two stripes per swirl.
- Place metal food rings on a baking tray, and place the rolled-up pastry swirl cut face down. Repeat with the rest of the pastry and rings.
- Place a second baking tray on top of the rings. Place into the oven, bake for 35 minutes, remove the top tray and back for another 10 minutes until golden brown.
- Remove from the oven, allow to cool for 10 minutes before removing the food rings. Cool.
- Using a chopstick or skewer, pierce the side of the croissant swirl and wiggle to make a pocket in the middle.
- Using piping bags, fill two swirls with pistachio cream, two swirls with Nutella and two swirls with cherry jam, making sure there’s a blob of filling to cover the filling hole. Serve with strong coffee.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Pastries
- Method: Baked
- Cuisine: French