Here’s a delicious and easy recipe for Nutella Shortcrust Pastry Pinwheel Biscuits—flaky, buttery, and swirled with rich Nutella! Perfect for a sweet treat with coffee or as a snack.
Ingredients:
For the Shortcrust Pastry:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ tsp salt
- 1 cup (230g) cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tbsp ice-cold water
For the Filling & Decoration:
- ½ cup (150g) Nutella (or any chocolate-hazelnut spread)
- 1 egg (for egg wash, optional)
- 1 tbsp coarse sugar (for sprinkling, optional)
Instructions:
1. Make the Shortcrust Pastry:
- In a food processor, pulse flour, sugar, and salt to combine.
- Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp cold water, pulsing until the dough starts to clump. Add more water (1 tsp at a time) if needed.
- Turn dough onto a lightly floured surface, knead gently, and form into a disc. Wrap in plastic and chill for 30 mins.
2. Roll & Fill with Nutella:
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll the dough into a large rectangle (~12×10 inches, 30×25 cm) on a floured surface.
- Spread Nutella evenly over the dough, leaving a small border at the edges.
3. Shape into Pinwheels:
- Tightly roll the dough lengthwise into a log (like a Swiss roll).
- Slice into ½-inch (1.5 cm) thick rounds using a sharp knife.
- Place slices on the baking sheet, spacing them slightly apart.
4. Bake & Serve:
- (Optional) Brush with egg wash and sprinkle with coarse sugar for extra shine and crunch.
- Bake for 15–18 mins or until golden brown.
- Let cool on the tray for 5 mins, then transfer to a wire rack.
Tips:
- Chill the dough well to prevent spreading.
- For clean cuts, freeze the rolled log for 10 mins before slicing.
- Swap Nutella for peanut butter, cinnamon sugar, or jam for variations.
Enjoy your crispy, flaky Nutella pinwheels!