Biscoff & Chocolate Pastry Swirls
Bite-sized Biscoff & Chocolate Swirls made with puff pastry and a little bit of spice. Perfect lunchbox treats or party nibbles.
Servings: 16 swirls
Calories: 176kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
If you can't find Biscoff (also called Lotus or Speculoos) spread, you can use peanut butter or another nut butter instead.
Nutrition
Serving: 1swirl | Calories: 176kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
