Chocolate Swirls

Spiral cookies made with puff pastry, containing a chocolate raisin filling.

• Icing sugar (extra fine) — 75 g
• Unsweetened cocoa powder — 6 tbsp
• Eggs — 2
• Puff pastry — 500 g
• Soft butter — 25 g
• Smyrna sultanas — 75 g
• Milk chocolate — 90 g

1. Mix the Filling Place powdered sugar, cocoa powder, and eggs in a bowl, and stir into a paste

2. Prepare the Pastry Roll out the puff pastry to form a 30 cm square. Trim the edges to clean up the outline

3. Spread the Filling Spread soft butter on the pastry, cover with the chocolate mixture, and sprinkle with Smyrna raisins

4. Shape Roll the dough into a log, then cut into 1 cm thick slices

5. Bake Preheat the oven to 220°C (th. 8). Grease two baking sheets. Place the sliced pieces on the sheets with enough space. Bake for 10 minutes, until they puff up and start to turn golden

6. Cool and Decorate Transfer to a rack to cool. Melt the milk chocolate in a double boiler, stirring frequently. Drizzle the melted chocolate over the cookies in lines using a piping bag or spoon, taking care not to completely cover the spiral decoration