Nutella Flakey Swirls

Recipe from What's For Lunch, Honey?  


For the Shortcrust Pasty

Makes approx 500g

250g all-purpose flour, sieved
150g cold butter, cut into cubes
2-4 tablespoons cold water

For the filling

250g Nutella, slightly warmed for 5 seconds in the microwave
1 egg, beaten
Ground cinnamon
1 tablespoon Muscovado sugar


  1. To make the shortcrust pastry mix the flour and butter in a bowl using your finger tips, till the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that the mixture does not become greasy.

  2. Make a well in the middle and pour in the cold water. Using a knife, begin stirring in the flour and bind into a smooth dough.
    The perfect consistency of the dough can be easily tested: take a bit of dough between your fingers and press together. When the piece does not stick to your fingers you will have to add another tablespoon water. If the dough is too dry it will rip and crumble when rolled. On the other hand if it is too sticky it will shrink while baking.
    Using your hands gather the dough into a ball - do not knead!

  3. Alternatively you can easily make the dough using a food processor: Put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
    With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

  4. Wrap the dough in plastic wrap and chill for 15-20 minutes before using.

  5. Place the dough between two sheets of baking paper and roll out into a 30 cm x 40 cm rectangle. Do not roll the dough back and forth but more from the inner center to the outer edges.

  6. Pre-heat oven to approx 180 degrees C. Prepare a baking sheet by lining it with baking paper.

  7. For the filling take the warm and soft Nutella and pour over the shortcrust pastry rectangle. Spread evenly with a metal spatula, leaving about 5 cm around the edge bare.

  8. Sprinkle with some ground cinnamon.

  9. Beginning at the long end of the rectangle, tightly roll up the dough like a newspaper, forming a 40-cm-long log.

  10. Using the beaten egg brush the edge and pinch together so that it is sealed properly.

  11. Using a sharp knife cut approx. 12 individual rolls. Transfer each roll onto the baking sheet and brush generously with the remaining egg. Sprinkle with some Muscovado sugar.

  12. Bake the Nutella swirls for 30-40 minutes until golden and flakey. Allow to cool on a rack before serving.

Serving Tips:

  • You can sprinkle, raisins, dried cranberries or dried cherries for a chewy bite or add pecans, pistachios or walnuts for crunchier rolls on top of the Nutella layer. 
  • If cinnamon is not your spice, you can also use cardamom, nutmeg or allspice too.
  • Tastes great with honey milk or a good cup of tea.