Nutella Swirls Recipe🍫

This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.

1 sheet puff pastry

Two heaped dessert spoons of Nutella

1 beaten egg

Icing sugar to decorate

Preheat oven to 190C.Spread Nutella over pastry.

Roll-up pastry and cut into pieces.

Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.

Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!


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Raspberry, Chocolate and Hazelnut Éclairs Recipe🍩

This is a SuperValu recipe and serves 12 people.


  • 125ml Boiling Water
  • 3 Eggs
  • 75g Plain Flour
  • 50g Unsalted Butter
  • For the filling:
  • 225ml Fresh Cream
  • 125g Nutella
  • For the topping:
  • 36 Fresh Raspberries
  • 25g Hazelnuts
  • Pink Food Colouring
  • 125g SuperValu Icing Sugar
  • 4 tsp Water


  • Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  • Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
  • Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
  • Beat the eggs in a small bowl.
  • Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
  • Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
  • Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
  • Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
  • To prepare the topping, sift the icing sugar into a small bowl.
  • Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
  • Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
  • Arrange on serving plates, a platter or cake stand and serve at once.

Fam feedback:

Rating: 4 out of 5.


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June, 2020