Enjoy a simple yet delicious plant-based puff pastry roll filled with a rich but healthy chocolate dessert spread made of roasted hazelnuts and chocolate. Great for parties, potlucks, holiday meals, and family dinners.
Oh, where do I even begin?
This Chocolate Hazelnut Filled Puff Pastry Roll is sure to impress! It can be dressed up with fresh berries, confectioner’s sugar, whipped cream, and/or chocolate drizzle.
And yet, it’s deceivingly simple and doesn’t take much effort or time at all. This is especially true if you make the Chocolate Hazelnut Spread in advance.
First things first. This Chocolate Hazelnut Filled Puff Pastry Roll uses puff pastry as the base. The ones I’ve seen at the grocery store are vegan. But if you’re vegan, you should check the list of ingredients just to be sure.
On a different note, manufacturers produce different amounts of puff pastry. This recipe calls for 12-13 ounces. If your package of puff pastry dough contains more, simply cut off any excess and save for a separate treat.
Why not use all of the puff pastry? If there’s any weight on the pastry, it will not puff. So the center remains flat and doesn’t puff at all. The more dough in the center, the more amount of unpuffed pastry. It’s as simple as that. So, in this recipe, it’s best to use only the amount required.
It’s also important that your puff pastry is at room temperature when you prepare this Chocolate Hazelnut Filled Puff Pastry Roll. Otherwise, the puff pastry may crack or break apart in places you don’t want. If this occurs, join the pieces back together and smooth the seam over with your finger as best you can.
The second key ingredient is the Healthy Chocolate Hazelnut Spread. I absolutely love the flavor combination of nuts and chocolate. This whole food plant-based recipe uses freshly roasted hazelnuts, soaked dates, and cocoa powder to create a super indulgent spread.
I love that it tastes a lot like Nutella. However, my Healthy Chocolate Hazelnut Spread is super nutritious and tastes delicious. The recipe can be found here.
Simply roast the hazelnuts and blend all of the ingredients together in a high-speed blender to create a chocolatey-nutty spread that is perfect when paired with puff pastry dough.
If you don’t want to go through the effort of making your own spread, you can substitute with a commercially-prepared chocolate dessert spread or dessert hummus if you prefer. It just needs to be somewhat thick, not too thin or runny. Otherwise, it will make a mess on the pastry dough and when baked.
If you aren’t able to enjoy hazelnuts, no problem. I have successfully used a variety of nuts a few different times. Use whatever you have on hand or what you’re able to enjoy.
Now that you have your puff pastry and chocolate hazelnut spread, let’s chat about the method. You’re going to love how quick this dessert is to make. If you’ve made cinnamon rolls or a jelly roll, it’s pretty much the same idea – roll up and bake.
While your oven is preheating, unroll the puff pastry dough onto a lined baking sheet. If your package contains two sheets, overlap and press slightly to join the seam, removing any excess dough.
Spread the chocolate hazelnut spread evenly across the surface of the puff pastry dough. Evenly scatter the chopped walnuts* over the chocolate hazelnut spread.
Starting with the shorter edge, roll loosely to form a log roll. Now here’s where things get interesting. You have two options – you can make a Chocolate Hazelnut Filled Puff Pastry Roll or you can make a Chocolate Hazelnut Filled Puff Pastry Swirl.
What? Basically, you can leave your roll together and bake it in one long log, like a jelly roll or yule log. Or you can slice it up and bake it separately into swirls, much more like cinnamon rolls.
Both are fantastic, but it depends on what you prefer. Regardless of what you choose, it’s important that your puff pastry cooks. This is science. The heat needs to reach the pastry dough, baking and puffing the pastry fully throughout the chocolate hazelnut layers.
Option 1 – Chocolate Hazelnut Filled Puff Pastry Roll: Transfer to the middle of the baking sheet, with the seam side down underneath the roll. Cover with foil and bake for 25 minutes. Remove the foil and bake 15-20 minutes more, or until the puff pastry is a nice golden brown color.
Option 2 – Chocolate Hazelnut Filled Puff Pastry Swirls: Slice into 1-inch pieces and transfer to a baking sheet. Join the ends of the pastry together by pinching the dough together with your fingers. Use toothpicks to join the ends together, if needed. Bake for 15-20 minutes, or until golden. This method allows you to serve your swirls slightly warm since the layers don’t collapse when you try to slice into it.
Once your roll or swirls are baked, carefully remove the baking sheet from the oven and set on a cooling rack until room temperature.
This Chocolate Hazelnut Filled Puff Pastry is best served fresh at room temperature. Just before serving, lightly dust it with powdered sugar and/or cocoa powder. Using a sharp knife, cut into 1-2 inch slices. Transfer to a serving platter or individual plates. Garnish with more powdered sugar, cocoa powder, chocolate syrup, fresh berries, fresh mint leaves, and/or nuts, as desired.
I love serving this Chocolate Hazelnut Filled Puff Pastry with fresh raspberries. Store any remaining pastry in an air-tight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
I hope you enjoy these Chocolate Hazelnut Filled Puff Pastry Roll as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 1 13 ounce package Puff Pastry dough*, at room temperature for 40 minutes
- 1 cup Healthy Chocolate Hazelnut Spread**
- ½ cup walnuts, chopped
- Powdered sugar and/or cocoa powder for dusting (optional)
Instructions
- Preheat the oven to 400° F.
- Unroll the puff pastry dough onto a lined baking sheet. If your package contains two sheets, overlap and press slightly to join the seam.
- Spread the chocolate hazelnut spread evenly across the surface of the puff pastry dough.
- Evenly scatter the chopped walnuts* over the chocolate hazelnut spread.
- Starting at the short edge, roll loosely to form a log roll. Choose either of the below options for baking:
- Option 1: Transfer to the middle of the baking sheet, with the seam side down underneath the roll. Cover with foil and bake for 25 minutes. Remove the foil and bake 15-20 minutes more, or until the puff pastry is a nice golden brown color.
- Option 2: Slice into 1 inch pieces and transfer to a baking sheet. Join the ends of the pastry together by pinching the dough together with your fingers. Use toothpicks to join the ends together, if needed. Bake for 15-20 minutes, or until golden brown. (Be sure to remove the toothpicks before serving.)
- Carefully remove the baking sheet from the oven and set on a cooling rack until room temperature. You can serve the individually baked rolls after cooling for 10 minutes.
- Just before serving, dust with powdered sugar. Using a sharp knife, cut into 1-2 inch slices. Transfer to a serving platter or individual plates. Garnish with powdered sugar, cocoa powder, chocolate syrup, fresh berries, and/or nuts, as desired.
- Store any remaining pastry in an air-tight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Notes
* If vegan, check the ingredients to ensure your puff pastry contains only vegan ingredients. Your package of puff pastry dough may contain more or less than mine. Most range between 13 and 17 ounces. Any of these should work well.
** You can also use a commercially-prepared chocolate dessert spread or dessert hummus if you prefer. It just needs to be somewhat thick, not too thin or runny.
Chocolate Hazelnut Puff Pastry Roll or Swirl
Equipment
- oven
Ingredients
- 1 13 ounce package Puff Pastry dough* at room temperature for 40 minutes
- 1 cup Healthy Chocolate Hazelnut Spread**
- ½ cup walnuts chopped
- Powdered sugar and/or cocoa powder for dusting optional
Instructions
- Preheat the oven to 400° F.
- Unroll the puff pastry dough onto a lined baking sheet. If your package contains two sheets, overlap and press slightly to join the seam.
- Spread the chocolate hazelnut spread evenly across the surface of the puff pastry dough.
- Evenly scatter the chopped walnuts* over the chocolate hazelnut spread.
- Starting at the short edge, roll loosely to form a log roll. Choose either of the below options for baking:
Option 1:
- Slice into 1 inch pieces and transfer to a baking sheet. Join the ends of the pastry together by pinching the dough together with your fingers. Use toothpicks to join the ends together, if needed. Bake for 15-20 minutes, or until golden brown. (Be sure to remove the toothpicks before serving.)
Option 2:
- Slice into 1 inch pieces and transfer to a baking sheet. Join the ends of the pastry together by pinching the dough together with your fingers. Use toothpicks to join the ends together, if needed. Bake for 15-20 minutes, or until golden brown. (Be sure to remove the toothpicks before serving.)
To Serve:
- Carefully remove the baking sheet from the oven and set on a cooling rack until room temperature. You can serve the individually baked rolls after cooling for 10 minutes.
- Just before serving, dust with powdered sugar. Using a sharp knife, cut into 1-2 inch slices. Transfer to a serving platter or individual plates. Garnish with powdered sugar, cocoa powder, chocolate syrup, fresh berries, and/or nuts, as desired.
- Store any remaining pastry in an air-tight container on the counter for up to 2 days or in the refrigerator for up to 5 days.