Chocolate Puff Pastry Swirls
Spiral cookies made with puff pastry, filled with chocolate raisin filling.
Ingredients
extra-fine powdered sugar
75 g
unsweetened cocoa powder
6 tbsp
egg
2
puff pastry
500 g
soft butter
25 g
Smyrna raisins
75 g
milk chocolate
90 g
Instructions
1
Mix the filling
Combine the powdered sugar, cocoa powder, and eggs in a bowl and stir until smooth.
2
Prepare the pastry
Roll out the puff pastry into a 30 cm square. Trim the edges to create a neat outline.
3
Apply the fillings
Spread the soft butter over the pastry, cover it with the chocolate mixture, and sprinkle on the Smyrna raisins.
4
Shape the swirls
Roll the pastry into a sausage shape, then cut it into 1 cm-thick slices.
5
Bake
Preheat the oven to 220°C (therm. 8). Grease two baking trays. Arrange the slices on the trays with enough space between them. Bake for 10 minutes, until they puff up and start to turn golden.
6
Cool and decorate
Transfer the pastries to a rack to cool. Melt the milk chocolate over a bain-marie, stirring frequently. Use a piping bag or spoon to drizzle lines of melted chocolate over the pastries, taking care not to completely cover the spiral decoration.
