Bite-sized Biscoff & Chocolate Swirls made with puff pastry and a little bit of spice. Perfect lunchbox treats or party nibbles.
These Biscoff and chocolate pastry swirls will make you groan with pleasure, while your toes curl.
They are super simple to make and a real treat for a snack, lunchboxes or as a party nibble.
- 💭 What is Biscoff spread?
- 📋 Ingredients for Biscoff swirls
- 🥖 Ready-rolled puff pastry
- 🥬 Is puff pastry suitable for vegans?
- 🍫 Which type of chocolate is best in a pastry swirl?
- 🥄 Demerara Sugar for a Caramel Crunch
- 🧂 A dusting of icing sugar
- 🍥 How do you make swirls?
- 📖 Variations to puff pastry swirls
- 💭 Top Tip
- 💭 Storing filo pastry parcels
- 📋 More vegan puff pastry recipes to try
- 📋 Want new recipes delivered to your inbox?
- ⭐ Pin it for later
- 🥦 Living on the Veg
- 🧾 How to make Biscoff & Chocolate Pastry Swirls
- 📖 Recipe
💭 What is Biscoff spread?
Biscoff is a biscuit (cookie) made in Belgium, which is also made into the most glorious spread.
Biscoff biscuits and spread are made by a Belgian family company called Lotus.
The biscuits and spread are called either Biscoff, Lotus or Speculoos, which is the name it goes by in Holland.
Both the biscuits and the spread are suitable for vegans.
📋 Ingredients for Biscoff swirls
Here are the ingredients you need to make vegan Biscoff and chocolate pastry swirls.
- Puff pastry
- Biscoff Spread
- Dark Chocolate
- Ground Cinnamon
- Demerara Sugar
- Icing Sugar (optional)
🥖 Ready-rolled puff pastry
Puff pastry is the type of pastry used to make these extravagant pastry swirls.
You can use homemade puff pastry or a block of ready-made puff pastry which you roll yourself.
Shop-bought puff pastry is such good quality, I never bother making my own anymore.
Ready-rolled puff pastry is even more convenient as it's ready to use and is a much neater rectangle of pastry than I could ever roll.
🥬 Is puff pastry suitable for vegans?
Most shop-bought puff pastry is suitable for vegans, although often it is unintentionally so, or what we would call accidentally vegan.
Just watch out for the pastry labelled 'all butter' as it is just that and never suitable for vegans.
🍫 Which type of chocolate is best in a pastry swirl?
Finely sliced shards of dark chocolate are what I use for these swirls, but here are a few chocolate options.
- Dark chocolate - finely cut into shards, or grated
- Chocolate chips (dark) - are a good option too
- Good quality dark chocolate vermicelli - these are like chocolate strands (sprinkles) but made from chocolate, not just coloured sugar strands
- Vegan milk chocolate - if you prefer the flavour
🥄 Demerara Sugar for a Caramel Crunch
I finish these swirls with demerara sugar for that caramel flavour.
If you don't have, or can't find demerara sugar, you could use a soft brown sugar instead.
A white caster sugar could be used for sweetness, but you won't get that caramel flavour.
🧂 A dusting of icing sugar
Once they are cool, you can add a dusting of icing (confectioners) sugar to make them look pretty, but this is optional.
Just remember if the swirls are still hot the icing sugar will just melt away, so if you are serving these hot I wouldn't bother with icing sugar.
However, if you are serving these puff pastry pies cold for a snack or in lunchboxes, they would look great with a dusting of icing sugar.
🍥 How do you make swirls?
The swirls are super easy to make, just scroll down to my photo guide to see them being made step by step.
Just remember, you don't need to be too careful and it doesn't need to be perfect.
Work quickly once the pastry is out of the fridge and roll the pastry fairly firmly.
📖 Variations to puff pastry swirls
Here are a few ideas for changing up these little pastry tarts
- Biscoff spread - use peanut butter instead
- Chocolate - add dollops of chocolate spread instead
- Ground cinnamon - try adding ground ginger instead
- Banana - add thin slices of banana for added sweetness
- Raisins - add a bit of chew and interest
Vary these sweet pastries every time you make them.
💭 Top Tip
Serve one of these swirls (while still hot) topped with a dollop of vegan vanilla ice cream (we love Swedish Glace) for the lushest of desserts.
Also, try my recipe for Vegan Biscoff Ice Cream (no churn) over on my main blog Tinned Tomatoes.
💭 Storing filo pastry parcels
These pastries are best served on the day you make them if you want to serve them warm.
They are also good served cold in lunchboxes.
Once cool, store them in an airtight container lined with kitchen paper to absorb any moisture.
📋 More vegan puff pastry recipes to try
Here are a few more easy vegan pastry recipes for you to try:
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🧾 How to make Biscoff & Chocolate Pastry Swirls
Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list and nutritional info).
- Preheat the oven and line two standard or one large baking sheet.
- Take the pastry out of the fridge and carefully unroll.
- You can leave it on the baking paper it is wrapped in while you work on it.
- Dollop on the Biscoff spread and use the back of a spoon to spread it evenly across the pastry.
- Sprinkle with a generous dusting of cinnamon and a pinch of salt (full ingredient quantities in the recipe card below).
- Add an even layer or chocolate shards to the coated pastry.
- Roll the pastry from one end to the other, fairly firming.
- Cut into slices and place on their sides (so the swirl shows) spaced apart on two lined baking sheets.
- Sprinkle the swirls with demerara (or brown sugar) and bake until crisp and golden.
- Serve warm for the ultimate chocolate hit or cold in lunchboxes as a snack.
Biscoff & Chocolate Pastry Swirls
- 375 g ready-rolled puff pastry or roll out a block
- 4 tablespoons Biscoff spread also called Lotus or Speculoos spread
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 50 g dark chocolate chopped into thin shreds
- 2 tablespoons demerara sugar or soft brown sugar
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Line two baking sheets.
- Remove the pastry from the fridge and carefully unroll, leaving it on the baking paper it is wrapped in to work on.
- Dollop the biscoff spread on the pastry and spread evenly across the whole pastry with the back of a dessert spoon.
- Add an even dusting of cinnamon then a sprinkle of salt.
- Spread the chocolate evenly, then roll from one short end to the other, fairly firmly.
- Cut into 1 cm (just under ½ inch) slices, turn on their sides (so you can see the swirl and place on the baking sheets with some space between them. They will spread as they bake.
- Sprinkle some brown sugar across the top of each swirl, then bake for about 20-25 minutes until golden.
- Serve warm or cold and enjoy!