Pastry Swirls – Two Ways

Pistachio and White Chocolate Pastry Swirls

Several years ago around Christmas, I baked cookies for my hairdresser in New York City. To this day, I remember how happy she was that I took the time to bake something for her but at the same time, how surprised I was at her reaction. You see, those cookies looked pretty ugly.

I’ve never been very good at cookie or cake decorating. I’ve even taken a cake decorating class and it was pretty sad. I think my cake was the ugliest in the whole class!

So, if you lack the time or decorating skills (like flooding and flocking) to bake something beautiful for someone this year, no problem. Here’s a no-fail recipe that looks extremely festive, is delicious and takes just a few minutes to make.

Because, it’s definitely better to give than receive. Enjoy!

 

For the White Chocolate & Pistachio you’ll need:

 

  • 1 sheet puff pastry, defrosted
  • 1/4 cup unsalted shelled pistachio nuts, finely chopped
  • 1/4 cup white chocolate chunks,
  • 1/2 cup caster sugar or super fine sugar
  • 1/2 teaspoon cinnamon

 

Preheat the oven to 400° F. Line two baking sheets with parchment paper.

Pour 1/4 cup sugar over a cutting board or counter top. Unfold one sheet of very cold puff pastry onto the sugar. Sprinkle pistachio, white chocolate chunks, remaining 1/4 cup of sugar and cinnamon.

Roll up starting from the short end to make a jelly roll shape. Cut into 14 slices and place on a baking sheet lined with parchment paper. Bake for 5 minutes or until caramelized on the bottom, turn with a spatula and bake another 3 minutes.

Serve warm or at room temperature.

 

Cranberry and White Chocolate Pastry Swirls

 

For the White Chocolate and Dried Cranberries you’ll need:

 

  • 1 sheet puff pastry, defrosted
  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup white chocolate chunks
  • 1/2 cup caster sugar or super fine sugar
  • 1/2 teaspoon cinnamon

 

Pour 1/4 cup sugar over a cutting board or counter top. Unfold one sheet of very cold puff pastry onto the sugar. Sprinkle dried cranberries, white chocolate chunks, remaining 1/4 cup of sugar and cinnamon.

Roll up starting from the short end to make a jelly roll shape. Cut into 14 slices and place on a baking sheet lined with parchment paper. Bake for 5 minutes or until caramelized on the bottom, turn with a spatula and bake another 3 minutes.

Serve warm or at room temperature.

Pastry Swirls - Two Ways