how to make chocolate almond swirls


  • 1 x 320g ready rolled puff pastry
  • 175g chocolate hazelnut spread
  • 40g toasted flaked almonds


Calories columnFat columnSaturates columnSugars columnSalt column
297 per serving
15% %GDA
19g per serving
27% %GDA
7g per serving
35% %GDA
13g per serving
14% %GDA
0.40g per serving
7% %GDA


  1. Preheat the oven to 180°C/fan 160°C/ gas mark 4 and line a 20cm round cake tin with baking parchment.

  2. Unroll the pastry within the parchment paper and spread the Nutella across the dough.

  3. Scatter the flaked almonds across the top and press down gently so that they stick to the chocolate.

  4. Roll the pastry up from one long side into a long pinwheel.

  5. Cut the pinwheel into 8 even pieces.

  6. Carefully transfer the rolls to the cake tin – whirl side upwards, one in the centre then the remaining 7 evenly spaced around it.

  7. Place in the oven to bake for 45 minutes until golden brown and crispy.

  8. Remove and cool for 10 minutes in the tin before lifting out, using the parchment paper and laying onto a wire rack.

  9. Serve warm simply torn apart.