Chocolate Nutty Roll Up
Three cleverly sourced ingredients, a smidgeon of your time, and these delectable swirls will be yours in a jiffy.
On a piece of baking paper, lightly roll out the pastry to a 3-4mm thickness. Combine the chocolate hazelnut spread with the cream cheese and use a spatula to spread the mix evenly over the pastry.
With the longest side towards you, carefully roll the pastry into a tight log. Wrap the pastry log in cling film and refrigerate for at least 1 hour to chill – this will make it easier to cut neatly. Use a sharp knife to cut the pastry into 7mm rounds. Place on a baking paper-lined tray and chill for a further 30 minutes.
Preheat the oven to 180°C.
Bake for 15-20 minutes until the pastry is golden. Allow to cool for a few minutes on the tray before transferring to a rack to cool completely.
Store in an airtight container.
½ jar Fix & Fogg chocolate and hazelnut spread
100g Il Casaro cream cheese, softened
1 packet Paneton sweet short pastry, defrosted