These Biscoff Swirls with Chocolate Chips are a delightful sweet treat and so quick and easy to make using 4 simple ingredients, ready-made Puff Pastry, Biscoff Spread, Crushed Biscoff Biscuits and chocolate chips.
They are a perfect addition to your lunchtime snack, or a delightful indulgence to enjoy with your mid-morning coffee or afternoon tea break.
Inspired by my other recipes Ham and Cheese Pinwheels which also uses ready-made Puff pastry and these Mini Apple Rose Pies using pre-made or homemade shortcrust pastry.
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Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities. Or click the 'jump to recipe' button at the top.
- Biscoff Spread - Crunchy or smooth spread is fine. You could also use other spreads such as Nutella or Hazelnut chocolate spread.
- Biscuits - I used Lotus biscuits for this recipe but you could use digestive biscuits similar.
- Puff Pastry - Ready made bought puff pastry is fine. Not everyone wants to make puff pastry from scratch.
- Chocolate Chips - Dark, Milk or White Chocolate is fine. Roughly chop into chunks if using block chocolate
- Icing sugar - This is optional. Add a water icing drizzle over the baked Biscoff Shwirls.
Step By Step Instructions
The beauty of this recipe is that you can use as much or as little of the ingredients as you wish. Spreading the puff pastry with just the Biscoff Spread or any nut butter will still make a delicious sweet treat.
Preheat the oven to 180 deg (fan assisted). Grease and line the base of a 12 hole muffin tin with a small amount of baking parchment, this helps prevent the Biscoff swirls from sticking to the bottom of the muffin tin. See the step 4 image below.
Step 1: Unroll the puff pastry with the widest part at the bottom and spread it evenly with the Biscoff Spread. Get as near to the edges as possible.
Step 2: Crush the Lotus biscuits and spread them evenly over the top of the Biscoff spread. Then scatter the top with the chocolate drops or chunks of chocolate if using block chocolate.
Step 3: Begin by rolling the pastry's longest edge over the filling until you've completely rolled it up.
Step 4: Cut into 12 swirls of equal thickness and place each one in the prepared muffin tin.
Step 5: Bake the Biscoff Swirls in the oven for 15 - 20 mins or until baked with a slight golden colour. Take care not to overbake as some chocolate drops will scorch and look unsightly.
Step 6: Place them on a cake rack to cool before serving or adding the optional drizzle icing.
Step 7: This is optional but very nice. Start to mix the sieved icing sugar with a little cold water until you have a piping consistency. Place this in a small piping bag with a small hole cut at the end. Check that the Puff Pastry swirls are not too hot or the icing will overflow and run down the sides. Continue to drizzle the icing over each one.
Step 8: Leave the Puff Pastry swirls on the cake rack until the icing has begun to set before serving.
Storage
These sweet Puff Pastry treats will keep in an airtight container for a couple of days. I am not sure how well they will freeze.
Top Tips
- Tip 1 - If your kitchen is very warm and the puff pastry is difficult to handle, place the pastry on a baking tray with or without the filling and pop it into the fridge for a few minutes to firm up before you continue with the recipe.
- Tip 2 - If the Biscoff spread is too firm to use, melt it in a small pan over low heat to soften it a little.
- Tip 3 - You could use melted Biscoff Spread as an alternative to the drizzle icing.
Lotus Biscoff Recipe Ideas
Looking for other recipes that use Biscoff Spread? Try these:
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Biscoff Swirls with Chocolate Chips
Equipment
- 12 holed Muffin Tin
- Baking Parchment cut into small squares to line the base of each muffin tin.
Ingredients
- 1 Sheet of ready rolled puff pastry 240mm x 350mm
- 150 g Biscoff spread smooth or crunchy
- 70 g chocolate chips dark, milk or white chocolate
- 65 g Biscoff Biscuits approx 8 biscuits
Optional Topping.
- 75 g icing sugar/confrectioners sugar sieved
- 2 teaspoons tepid water Mixes better with the icing sugar.
Instructions
- Preheat the oven to 180 deg (fan assisted). Grease and line the base of a 12 hole muffin tin with a small amount of baking parchment, this helps prevent the Biscoff swirls from sticking to the bottom of the muffin tin.
- Step 1: Unroll the puff pastry with the widest part at the bottom and spread it evenly with the Biscoff Spread. Get as near to the edges as possible.1 Sheet of ready rolled puff pastry, 150 g Biscoff spread
- Step 2: Crush the Lotus biscuits and spread them evenly over the top of the spread. Then scatter the top with the chocolate drops or chunks of chocolate if using block chocolate.65 g Biscoff Biscuits, 70 g chocolate chips
- Step 3: Begin by rolling the pastry's longest edge over the filling until you've completely rolled it up.
- Step 4: Cut into 12 swirls of equal thickness and place each one in the prepared muffin tin.
- Step 5: Bake the Biscoff Swirls in the oven for 15 - 20 mins or until baked with a slight golden colour. Take care not to over bake as some chocolate drops will scorch and look unsightly.
- Step 6: Place them on a cake rack to cool before serving or adding the optional drizzle icing.
- Step 7: This is optional but very nice. Start to mix the sieved icing sugar with a little cold water until you have a piping consistency. Place this in a small piping bag with a small hole cut at the end. Check that the Puff Pastry swirls are not too hot or the icing will overflow and run down the sides. Continue to drizzle the icing over each one.75 g icing sugar/confrectioners sugar, 2 teaspoons tepid water
- Step 8: Leave on the cake rack until the icing as begun to set before serving.
Notes
- Tip 1 - If your kitchen is very warm and the puff pastry is difficult to handle, place the pastry on a baking tray with or without the filling and pop it in the fridge for a few minutes to firm up before you continue with the recipe.
- Tip 2 - If the Biscoff spread is too firm to use, melt it in a small pan over low heat to soften it a little.
- Tip 3 - You could use melted Biscoff Spread as an alternative to the drizzle icing.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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