Delicious shortcrust pastry swirls filled with hazelnut spread and dusted with powdered sugar. A quick and easy recipe for an irresistible dessert.
Step 1 of 7: Roll out the sheet of shortcrust pastry on a flat surface.
Step 2 of 7: Spread the hazelnut spread evenly over the pastry.
Step 3 of 7: Roll the pastry up on itself to form a log.
Step 4 of 7: Cut the log into slices about 2 cm thick.
Step 5 of 7: Arrange the slices on a baking tray lined with parchment paper.
Step 6 of 7: Bake in a preheated oven at 180°C for about 15 minutes.
Step 7 of 7: Let cool and dust with powdered sugar before serving.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per 100 g |
|---|---|
| Energy | 1,460 kJ349 kcal |
| Fat | 2.73 g |
| of which saturated fatty acids | 0.29 g |
| Carbohydrates | 71.08 g |
| of which sugars | 2.25 g |
| Fibre | 1.86 g |
| Protein | 13.51 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
