Chocolate Hazelnut Rolls with Quick Puff Pastry

Ingredients

• 240 g (2 cups)plain flour
• 1.25 ml (1/4 teaspoon)fine salt
• 283 g (20 tablespoons; 10 ounces), cold and cut into cubeshigh-quality salted butter
• 160 ml (2/3 cup), ice coldwater
• 312 g (1 can; 11 ounces) hazelnut praline paste, or 300 g (1 1/4 cups) chocolate hazelnut spreadhazelnut praline paste or chocolate hazelnut spread
• 43 g (3 tablespoons), melted; omit if using chocolate hazelnut spreadsalted butter
• 60 g (1/2 cup), coarsely choppedroasted hazelnuts
• 85 g (1/2 cup), coarsely choppeddark chocolate
• 180 g (1 1/2 cups)icing sugar
• 30–60 ml (2–4 tablespoons)water or double cream

Instructions

1. 1

   Combine flour

   Mix the flour and salt in a medium bowl.

2. 2

   Coat butter

   Add the cold, cubed butter and toss it through the flour mixture.

3. 3

   Work in butter

   Use a pastry cutter or your hands to work the butter in quickly. The mixture should remain very crumbly, with large pieces of butter visible.

4. 4

   Add the water

   Make a well in the centre and pour in all the water. Stir quickly with a wooden spoon or spatula until the dough starts to come together; it will be slightly wet and sticky, with some dry patches. Avoid overmixing.

5. 5

   Shape the dough

   Flour the work surface well and turn out the dough. Pat it into a rough rectangle about 4 cm (1 1/2 inches) thick. There should still be butter pieces and a few dry-looking bits.

6. 6

   Roll first rectangle

   Flour the rolling pin and roll the dough away from you into a rectangle about 25–30 cm (10–12 inches) long and 20 cm (8 inches) wide.

7. 7

   Fold and turn

   Fold the bottom third over the middle, then fold the top third over that. Turn the dough a quarter turn and repeat the folds. Lift it as needed and add flour to the work surface to prevent sticking.

8. 8

   Repeat the folds

   Roll, fold and turn the dough at least 6 or 7 times.

9. 9

   Chill the pastry

   Wrap the dough in cling film and chill for at least 1 hour or overnight. If chilled overnight, leave it at room temperature for 20 minutes before rolling.

10. 10

    Prepare the tin

    When ready to make the rolls, place a rack in the centre of the oven and heat it to 180°C (350°F). Lightly grease a muffin tin with butter or non-stick spray and set it aside.

11. 11

    Roll the pastry

    Take the dough from the fridge and, on a well-floured work surface, roll it into a rectangle about 6 mm (1/4 inch) thick.

12. 12

    Mix the filling

    If using hazelnut praline paste, stir it together with the melted butter in a small bowl.

13. 13

    Spread the filling

    Spread the praline mixture generously over the pastry, or spread on the chocolate hazelnut spread.

14. 14

    Add nuts and chocolate

    Scatter the chopped hazelnuts and chopped chocolate over the filling.

15. 15

    Roll the pastry

    Starting at either long edge, roll up the pastry and finish with the seam underneath.

16. 16

    Cut the rolls

    Cut the roll into 12 equal pieces, each about 3 cm (1 1/4 inches) thick.

17. 17

    Bake until golden

    Set the rolls in the prepared tin and bake for about 24–28 minutes, until golden brown and bubbling with butter. They may need longer depending on your oven, so watch them to prevent over-browning.

18. 18

    Cool the rolls

    Take the tin out of the oven and leave the rolls in it for 10 minutes. Transfer them to a wire rack and cool until barely warm before glazing.

19. 19

    Make the glaze

    Whisk the icing sugar with the water or cream until the glaze is thick and smooth. Ice the rolls and serve.

What are chocolate hazelnut rolls?

These are sweet, spiral-shaped pastries made by rolling a nut-and-chocolate filling inside laminated pastry, then baking the slices in a muffin tin. They draw on the familiar combination of hazelnuts and chocolate, with quick puff pastry providing crisp, buttery layers.

This version makes the pastry from flour, cold butter and water rather than using ready-made pastry. Repeated rolling and folding creates layers, while the hazelnuts add crunch to the soft, rich filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 7g protein, 59g carbs, 31g fat.

The pastry and filling contribute most of the energy: flour and icing sugar supply much of the carbohydrate, while butter, praline paste and hazelnuts provide most of the fat. Hazelnuts and flour contribute some protein, with smaller amounts from the chocolate. Pair a roll with fresh fruit to add a lighter, refreshing contrast to the rich pastry.

The quick puff pastry

Cold butter: Keep it in visible pieces as you work it into the flour. Those pieces help form flaky layers in the oven, so don’t rub the mixture until it looks like fine breadcrumbs.

Brief mixing: Add the water all at once and stir just until the dough starts to hold together. A few dry patches are fine; repeated handling can make the pastry tougher.

Folding and chilling

Even turns: Fold the dough in thirds and rotate it a quarter turn before repeating. Flour the surface just enough to stop sticking, brushing away any excess that gathers on the pastry.

A proper rest: Chill the wrapped dough for at least an hour, or overnight. The cold rest makes it easier to roll and keeps the butter firm; allow 20 minutes at room temperature if it has chilled overnight.

Filling and shaping

Praline paste: Mix it with melted butter as directed so it spreads readily over the pastry. If you choose chocolate hazelnut spread instead, use it on its own and leave out the extra butter.

The spiral: Spread the filling generously, then add the nuts and chocolate before rolling from a long edge. Finish with the seam underneath so the roll is easier to slice and handle.

Baking cues

Golden edges: Bake at 180°C for about 24–28 minutes, looking for browned pastry and filling that bubbles at the edges. Keep an eye on the rolls towards the end, as ovens can vary and the exposed pastry can darken quickly.

Cool before glazing: Give the rolls 10 minutes in the tin, then move them to a wire rack. If they are too hot, the glaze will run off rather than sit in a smooth layer.

Serving ideas

These rolls are rich enough to serve on their own with coffee or tea. For a more balanced plate, add fresh fruit such as berries or sliced pear.

Serve them just barely warm, when the pastry is still crisp and the chocolate is soft. The glaze can be made thicker or thinner by adjusting the amount of water or cream.

Recipe notes & tips

• Keep the butter cold throughout the pastry-making process.
• Use a light dusting of flour to prevent sticking without working excess flour into the dough.
• If the dough becomes difficult to handle while folding, chill it briefly before continuing.
• Spread the filling in an even layer so the rolls bake consistently.
• Use a sharp knife to cut the rolled pastry into neat slices.
• Let the rolls cool until barely warm before adding the glaze.

Variations

• Chocolate hazelnut spread: Use 300 g spread in place of praline paste and omit the melted butter.
• Extra hazelnut: Add a little more chopped roasted hazelnut for a crunchier filling.
• Dark chocolate: Choose a higher-cocoa dark chocolate for a less-sweet, more pronounced chocolate flavour.
• Cream glaze: Use double cream instead of water for a richer glaze.
• Citrus glaze: Add a little finely grated orange zest to the icing sugar for a bright note.

Common mistakes to avoid

• Soft butter: Warm butter can blend into the flour instead of forming layers; chill it well before starting.
• Overworking the dough: Too much mixing can make the pastry tough; stop once it begins to come together.
• Skipping the turns: Too few folds mean fewer pastry layers; complete at least 6 or 7 roll-and-fold turns.
• Too much bench flour: Excess flour can dry the pastry; use only enough to keep it from sticking.
• Over-browning: The rolls can darken quickly near the end of baking; check them closely after 24 minutes.
• Glazing too hot: Hot rolls can make the icing run off; cool them until barely warm first.

How to store

Store cooled rolls in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven to refresh the pastry; the glaze may soften.

Frequently asked questions