Chocolate Puff Swirls
Puff pastry is a great way to start with children in the kitchen, as a lot of the precise work is done for you. Additionally, the main parts of the recipe are often the fun bits! These are creating fillings and rolling up the pastry – very handsy work.
You may be wondering if puff pastry is healthy or not, and the answer is it can be!
First you want to look for an “all butter” puff pastry. These means it’s made from real butter, instead of any nasty vegetable fat or margerine-like substance.
If you can, you can get spelt pastry too, which is not totally necessary, but if you are wanting to choose an option that isn’t white flour (that tastes the same), look for spelt or other less refined grains. This is the one I use, and it can be found at Harris Farm.
Chocolate Puff Swirls
Ingredients
- 1 sheet all-butter puff pastry defrosted
- 2 tbsp butter softened to room temperature
- 2 tbsp honey
- 2 tbsp raw cacao powder
Instructions
- Preheat the oven to 200°C and line a large baking tray with baking paper.
- Roll out the puff pastry to a single sheet, keeping the plastic on the bottom or placing it over a sheet of baking paper (this is to make rolling easier).
- In a small bowl, combine the butter, honey and cacao powder until no lumps remain. Spread evenly all over the pastry sheet.
- Carefully roll the pastry up tightly, without pulling or warping, starting at the short edge.
- Carefully seal the edge using your finger.
- Place the roll in the fridge for 20 minutes, to become solid enough to slice.
- Slice the roll in rounds, 1-2cm thick. Place on the baking tray. Bake for 12-14 minutes. Allow to cool completely, before removing from the tray and eating.
Notes
- Times may vary depending on the temperature of where you are! When you slice the log, you want to see the cross-section of a swirl, holding its shape. If the whole roll squishes down when you attempt to slice, it needs to sit in the fridge for longer, try an extra 15-20 minutes.
- Look for spelt puff pastry for a more wholesome option.