Nut swirls
Nut swirls made with puff pastry bring together speed and bakery style comfort. They echo Central European walnut rolls and holiday pastries, yet the method is easy enough for a weekday bake. Flaky layers carry a cinnamon walnut filling sweetened with sugar and a touch of honey. The result is crisp on the outside and tender inside.
Ingredients:
- 1 piece puff pastry
- 1 piece egg yolks
- 100 grams walnuts (ground)
- 80 grams sugar
- 1 tablespoon honey
- 100 milliliters milk
Nutrition values (per 100 g):
| Energy | 434 kcal 1 820 kJ | |
|---|---|---|
| Protein | 6,7 g | |
| Carbohydrates | 42,1 g | |
| - of which sugars | 18,3 g | |
| Fat | 28,1 g | |
| - saturated fat | 9,7 g | |
| - trans fat | 0,0 g | |
| - monounsaturated fat | 7,4 g | |
| - polyunsaturated fat | 9,4 g | |
| - cholesterol | 39,6 mg | |
| Fiber | 2,3 g | |
| Salt | 0,6 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 2 597 kcal 10 879 kJ | |
|---|---|---|
| Protein | 39,8 g | |
| Carbohydrates | 251,7 g | |
| - of which sugars | 109,7 g | |
| Fat | 167,8 g | |
| - saturated fat | 58,1 g | |
| - trans fat | 0,0 g | |
| - monounsaturated fat | 44,0 g | |
| - polyunsaturated fat | 56,2 g | |
| - cholesterol | 237 mg | |
| Fiber | 13,6 g | |
| Salt | 3,44 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- In a saucepan, caramelize the sugar, add the chopped walnuts (ideally chopped in a food processor), honey, and milk, and cook for a short while. Then, let the mixture cool down.
- Spread the nut mixture onto the puff pastry, roll it into a log, and cut into slices about 1 cm thick.
- Place the slices onto a baking sheet lined with parchment paper.
- Bake at 180°C (350°F) for about 20 minutes until golden brown.
- Once out of the oven, sprinkle the swirls generously with powdered sugar.
Why they are so moreish:
Puff pastry lifts into thin buttery layers. The filling cooks into a gentle caramel that binds the chopped nuts. Milk softens the mixture so it spreads in a thin coat and bakes to a fragrant spiral. Each slice holds its shape and looks beautiful on a plate next to coffee or tea.
Technique tips for neat spirals:
Let the filling cool completely before spreading. Cool filling stays in place and does not soak the pastry. Work on a lightly floured surface and keep the pastry chilled. After rolling the log, chill it for ten minutes. Slicing is cleaner and the spirals stay sharp. A serrated knife works best. Moisten the edge of the pastry before rolling so the seam seals well. Brush the tops with egg yolk for a rich color and bake on the middle rack for even lift.
Filling made easy:
Caramelize the sugar over gentle heat until amber. Stir in finely chopped walnuts, add honey and pour in milk. Simmer briefly while stirring until smooth. Take off the heat and cool. The mixture thickens as it rests and spreads like a soft paste.
Variations and ideas:
Swap part of the walnuts for hazelnuts or almonds. Cinnamon is classic. Cardamom brings a fresh note. Lemon or orange zest brightens the filling and pairs with honey. Use a little light brown sugar for a deeper caramel tone. A handful of raisins adds extra sweetness. Finish the baked swirls with a light sugar glaze or a dusting of powdered sugar.
Seasonal twists:
Spring is lovely with vanilla and a few mint leaves. Summer invites tiny apricot cubes scattered sparingly over the filling. Autumn leans into cinnamon with a hint of dried pear. Winter shines with orange zest and a touch more honey.
Serving and pairings:
Serve the nut swirls slightly warm so the centers stay soft and aromatic. They pair well with black coffee, milk tea or cocoa. For a small dessert add a spoon of thick yogurt and a drizzle of honey. Almond flakes on top add a gentle crunch.
Storage and reheating:
Store cooled swirls in an airtight container. They keep nicely until the next day. Reheat briefly in the oven to refresh the crisp layers. You can freeze the raw log. Slice while still partly frozen and bake a minute or two longer.
Helpful answers:
- The filling leaks? It was likely warm or spread too thick. Cool it fully and keep the layer thin.
- Can I skip the egg wash? Yes, the tops will be paler, brushing with milk is an option.
- Can I make a dairy free version? Use plant milk in the filling and glaze with simple syrup after baking.