3-ingredient raspberry hazelnut swirls

This recipe is so easy I feel silly writing it down. One of my favorite easy breakfasts is toast with Nutella and raspberry jam, so this is basically that but a little bit fancier. It would be a great non-stress breakfast for guests or potluck brunches, in that seemingly-far-distant future where it’s safe to gather again.

3-ingredient raspberry hazelnut swirls are crisp, chocolatey, and fruity. They’re also super simple and straightforward. All you do is put some chocolate hazelnut spread and raspberry jam on thawed puff pastry, roll it up, cut it, and bake it. They’re a little messy—what you don’t see in the pictures are the chocolate smudges and pink-stained fingers and puff pastry! But the cleanup was done in the ten minutes the swirls took to bake, and from start to finish the whole thing took about twenty minutes.

Remember that here we’re not obsessed with our food looking perfect, so it’s okay if they fall apart a little. Rolls made out of puff pastry often do. If you want to try to keep them a little neater, place them a little closer together on the pan, but still not touching each other. Whatever they look like, I’m sure they’ll be delicious.

directions       

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Follow instructions to thaw puff pastry. Have everything out and ready because you have to work fast so the butter in the pastry doesn’t melt.
2. Spread Nutella evenly over the pastry, to the very edge. Repeat with the raspberry jam. Roll into a log lengthwise (long edge to long edge). It’s okay if a little bit of the filling comes out, but don’t roll so tightly that you squish it all out. Slice each into 12 swirls using either dental floss or a very sharp knife. Place on the prepared baking sheet.
3. Bake in preheated oven for 10-12 minutes, or until the pastry is golden and crispy. Tap the pastry in the middle of each swirl to make sure it’s cooked all the way through. It’s okay if they loosen up or fall apart a little. They’ll still taste good.
4. Best served warm.

Raspberry hazelnut swirls will keep for a few days wrapped tightly and left at room temperature, or a little longer in the fridge. They reheat best in the oven, baked at 350 for about 5 minutes or until the pastry is crisp again.