Peanut Butter is practically one of my five-a-day, much like bacon. And I spent the most recent Pancake Day devouring a tub of Nutella. It was only a matter of time before I wrapped the two together in pastry.
My Cheat’s Cinnamon Swirls continue to go down very well and they are an easy-peasy favourite. This recipe for Peanut Butter and Nutella Swirls is just a variation of the Cinnamon Swirls. It’s kind of messy to make but they taste oh-so-amazing!
You are literally smothering a sheet of pastry with lines of Peanut Butter and Nutella before rolling it up, slicing it, egg-washing it and baking it. Simple and delicious – two of my favourite things.
See? They look a bit messy, but messy baking is tasty baking, right?
Also, I’ve noted that the ready-made puff pastry from Sainsbury’s is not as puffy as the Aldi one. I much preferred that one and it’s cheaper. If you compare the results of these swirls to the cinnamon ones you can see the difference. Still, these tasted great. And that’s what matters.
Make these Peanut Butter and Nutella Swirls for someone you really love. That person might be yourself. I won’t lie, I ate pretty much ALL of these in a space of 24 hours. They are addictive. They are breakfast, mid-morning snack, afternoon tea snack and midnight snack. Yep. If somebody made me these I would rightly assume that they loved me more than life itself. They are sweet and salty and nutty and gooey and crunchy and just darn delicious. You totally need to try them out.
Peanut Butter and Nutella Swirls (makes 16)
Ingredients
- 1 roll of puff pastry
- 3tbsp Nutella (or your preferred chocolate spread)
- 3tbsp Crunchy Peanut Butter
- 1 egg, lightly whisked
Method
- preheat the oven to 180C (fan-assisted)
- roll out the puff pastry and carefully smooth one tablespoon of Nutella in a line lengthways across the pastry.
- next smooth one tablespoon of Peanut Butter lengthways across the pastry just under the nutella.
- continue to smooth the Nutella and Peanut Butter in lines across the pastry. be careful not to snag the pastry and it doesn’t matter if there are gaps as the spreads will melt in the oven and fill them in.
- carefully roll up the pastry along the longest edge. first tuck tight into the pastry and as you roll keep it as tight as you can. gently press the pastry once fully rolled.
- use a sharp knife to cut 2-3cm sections of pastry and place sideways up (so you can see the swirl) into a baking tray covered with baking paper.
- space the pieces 2cm apart as they will expand during baking
- brush the swirls lightly with egg wash top and sides.
- bake in the oven for 20 minutes or until the pastry is golden and crispy.
- remove from oven and allow to rest in pan for 10 minutes before moving to a cooling rack.
Enjoy!
If you like this recipe check out my recipe index for more tasty stuff
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