Nutella swirls



Roulade dough is really easy to prepare and super versatile. You can use it to make some of the tastiest desserts, from birthday cakes such as the legendary Nutella roll, the indisputable king of all party cakes, to a spectacular and enticing yuletide log. So, we thought, why not make a dessert you can snack on? And so, the recipe for Nutella swirls was born! It’s made from not one but two rolls of roulade dough, one light and one cocoa-colored, filled with lashings of hazelnut spread. These delicious Nutella swirls are irresistible: Delight your guests, particularly the youngest ones, with the simplicity of soft, rolled, filled dough.


Ingredients for 12 swirls
Flour 00 0.6 cup (80 g)
Sugar ½ cup (115 g)
Eggs 8 oz (230 g) - (approximately 4)
Unsweetened cocoa powder 1 ¾ tbsp (10 g)
Vanilla extract 1 tsp
For the filling
Nutella ¾ cup (220 g)
For the topping
Dark chocolate 3.5 oz (100 g)

How to prepare Nutella swirls

To make the Nutella swirls, first prepare the roulade dough: break the room-temperature eggs into a bowl, flavor with the vanilla extract 1, pour in the sugar 2, and beat at medium speed using a hand mixer 3;

it will take a few minutes for it to become light and frothy 4. Fold in the sifted flour 5, stirring gently from top to bottom with a spatula 6.

Now divide the mixture in half and pour into two separate bowls 7. Add the cocoa powder to one of the bowls, sifting it 8 and mixing gently from top to bottom so that the mixture does not separate 9.

Grease a 12x15-inch (30x38-cm) sheet pan and then arrange parchment paper on the base and sides, ensuring it is well stuck down. Pour in the light-colored mixture 10, level the surface with a spatula 11, and bake in a preheated conventional oven at 350°F (180° C) (placing the sheet on the on the top rack) for 10-12 minutes. Once cooked, take the roulade dough out of the oven and immediately pour the dark-colored mixture over it 12.

Spread the mixture evenly with a spatula 13 and then bake for a further 10 minutes in a conventional oven at 350°F (180°F), again on the top rack. Once cooked, take the roulade dough out of the oven 14 and cover the surface with a sheet of parchment paper 15.

Then cover this with a dish towel to keep it from drying out 16. Leave the roulade dough base to cool. Once it has reached room temperature, gently remove the parchment paper 17, carefully turn the roulade dough over and remove the parchment paper from the light-colored side, still working very gently 18.

Even off the edges with a knife, then place the base back on a sheet of parchment paper, add the Nutella 19 and spread it out with a spatula, stopping ½ in (1 cm) from the ends of the long sides, then start to roll up the base with the aid of the parchment paper 20. Once you’ve made a roll 21,

wrap it in parchment paper, carefully sealing the ends 22, and leave to set in the fridge for an hour. Once this time is up, take out the roll, which should now be very firm 23, and slice it 24

into 12 swirls 25. Now add the topping: chop up the dark chocolate 26 and melt in a bain-marie 27 or microwave.

Dip the swirls in the melted chocolate on one side only 28 and leave them to dry on a rack 29. Once the chocolate has set, your Nutella swirls are ready to be enjoyed 30!


Store your Nutella swirls under a glass dome for 2-3 days. You can freeze the swirls without the chocolate topping.


Want more elaborate swirls? After topping them with melted chocolate, sprinkle with chopped hazelnuts or pistachios – the crunchiness will be irresistible!