Puff pastry is either one of two things for cooks, something you buy or something you make.
For the majority it seems that buying puff pastry is the norm, either knowing the time and work that goes into puff pastry, fearing pastry making or already having had a pastry disaster and swearing never again!
On the other hand, others swear by making it themselves, though it’s a lot of time and effort compared to popping to the shops, the quality and taste are sure to be better, right?
Whichever side you’re on, you can all enjoy my chocolate peanut swirls with a minimum of fuss!
Just have some puff pastry ready to roll and we can get started!
Puff Pastry Chocolate Peanut Swirls
250 grams puff pastry
A couple of handfuls of unsalted peanuts (almonds for tree nut allergy sufferers)
A couple of handfuls of mini chocolate chips
Preheat the oven to 200oc on the middle shelf and line a baking tray with greaseproof paper.
Peel any skin away from the peanuts and chop them into small pieces, not too big but not so small they turn to powder. Set aside.
On a floured surface roll out the pastry with a floured rolling pin, until rectangle and about a centimetre thick.
Sprinkle the chocolate chips over evenly, pressing them gently into the pastry.
Sprinkle over the nuts in the same way, pressing them gently down.
Take the shorter end of the pastry away from you and tightly wrap it towards yourself, encasing the nuts and chocolate in a roll.
Press the end of the pastry firmly against the roll to seal it.
Using a big sharp knife, cut the roll into one centimetre pieces and place each onto the prepared baking tray.
Place in the oven for 10 minutes, then turn and bake for another 5, or until they are golden brown.
Best served hot while the chocolate is still melting and the taste of the freshly toasted nuts is at it’s peak!