These puff pastry swirls with walnuts and jam are simple and quick sweets to prepare, perfect for both breakfast and a snack.
Crunchy on the outside and soft on the inside, they are loved by everyone and can be personalized each time with the jam we prefer in the family: apricot, BERRY, cherry, or whatever we already have at home.
I made them yesterday afternoon almost for fun, just to have something sweet with tea, and they disappeared in a flash! They are so good that it is impossible to stop at just one.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the breakfast recipe theme, I’ll leave you with some other delicious ideas just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 100 g walnut kernels
- 50 g powdered sugar
- 3 tbsp milk (or preferred vegetable drink)
- 1 egg (beaten for decoration before baking)
- to taste jam (apricots, peaches, berries as desired)
- to taste sliced almonds
Tools
- Pastry Wheels
- Baking Sheets
Steps
I start preparing these sweets by making the filling.
I blend the walnuts until they are fine. Add powdered sugar and milk: it should be a soft, spreadable cream
I roll out the rectangular puff pastry and spread the walnut mixture on top.
I cut the pastry lengthwise into strips about 0.6-0.8 inches wide
I then roll each strip onto itself like a snail to form the swirls.
I place a teaspoon of jam of the preferred flavor in the center of each swirl.
I then brush the edges with beaten egg and decorate with almond slices.
I bake in a preheated oven at 356°F for 20-25 minutes, until these puff pastry snails are golden.
Let cool and yum yum! Oh, if you want, dust the swirls with powdered sugar!Happy cooking and enjoy your meal!
Annalisa
