Nutella! I need not say much about it. A luscious, creamy spoonful is usually enough to evoke a lot of emotions.
Besides sneaking in a few licks while making sandwichess for the kid, or finding an excuse to photograph a spoonful, there are many creative ways to enjoy this decadent spread. NU-TE-LLA, the ring in the name itself is an inspiration.
Late in the afternoon, my brain triggers a craving for a strong steaming cup of coffee, and also something intensely sweet to complement the bitter black. Not too much, but a couple of small bites (like these) would usually fulfill my cravings. Fingers slowly curl around the warm cup, as I lower my head to inhale the aroma of the steaming cuppa, to be awake, to rejuvenate. I reach out for a good magazine, the flakey sweet swirls and enjoy the blissful tiny ten minutes of my late afternoon break. A brief escape for the little pleasures of life…
These little swirls were made to indulge. Not just in the afternoon, but for the entire day long, we had to give in and took bites off these snacks. Fortunately and intentionally, I did not make too many. I must admit that these are not exactly very creative, but ridiculously easy to make; you may call it a “cheater recipe” . The pastry puff is store bought. Lay the sheets down on the board, get yourself a jar of the decadent spread, sprinkle some nuts, and you are on your way to these highly addictive treats.
The swirls are perfect tea time treats. I have used some orange blossom water because I am obsessed with the flavor with orange. Besides, dark chocolate and orange make an beautiful and irresistible combination. May I have the pleasure of your company? Please join me for some coffee and Nutty Nutella Swirls.
Nutty Nutella Swirls
Ingredients: (makes about 12 swirls)
- 3/4 cup Nutella (hazelnut chocolate spread)
- 1/4 teaspoon orange extract or 1/2 tablespoon orange blossom water
- 3 sheets of store bough pastry puffs (each strip/sheet approximately. 2.5 by 12 inches)
- 3/4 cup lightly toasted nuts, chopped into small pieces (use any nut of your choice – hazelnut, walnut, macademia etc)
- melted butter
- sugar, for lightly rolling the swirls
Quick thaw the pastry puff sheets if they have been frozen, for about 30-40 minutes at room temperature. The sheets should be slightly stiff, but soft and pliable enough to fold/bend without breaking them. If needed, work with one sheet at a time, while the others are being covered with a foil or plastic wrap and refrigerated.
(If you prefer to thaw them in the refrigerator, remove from the freezer and keep the wrapped sheets in refrigerator for about 4 hours.)
Do not allow the sheets to get too soft, or it will be difficult to work with them. If they do get too soft, chill them in the refrigerator for a few minutes.
Place the Nutella in a heat proof bowl and heat in the microwave for about 15 seconds. Add the orange extract/orange blossom water and whisk it until smooth and silky.
Take one pastry sheet, and spread one third of the Nutella on one sheet, leaving a little bit of space on the edges, so the Nutella does not ooze out when rolled and baked. Sprinkle one third of the toasted nuts, evenly on the Nutella. Hold the two ends of the shorter side of the strip and tightly roll the strip till the other end. Seal the end/edges with wet finger; press it down well so it does not come apart while baking.
Brush the pastry roll with melted butter. With a very sharp knife, slice each roll horizontally into 3- 4 swirls.
Repeat the above with the other 2 pastry sheets.
Roll all the swirls in sugar and bake them in a 375 degree F preheated oven for 12 – 15 minutes, or until golden. Keep in mind that dark baking trays will bake the pastry faster. So keep an eye on them while they are baking.
Remove from the oven, cool for about 10 minutes and serve with tea/coffee or as dessert bites.
Please have a seat and take a bite…