This easy Jamie Oliver recipe for Zesty Puff Pastry Swirls is a quick and delicious treat. With crispy, golden pastry swirls, jammy mixed berries, and a touch of orange blossom honey, it’s a simple yet indulgent dessert. You can swap the berries for any fruit you have on hand for a flexible twist!
Ingredients Needed
- 100g (3.5 oz) pistachios
- Plain flour, for dusting
- 1 x 320g (11.3 oz) sheet of ready-rolled puff pastry
- 25g (0.9 oz) icing sugar
- 1 pinch of ground cinnamon
- 1 orange (zested)
- 640g (22.5 oz) mixed berries (strawberries, blackberries, blueberries, raspberries)
- Vanilla ice cream, to serve
- Orange blossom honey, to serve
- Optional: A few sprigs of fresh mint, to serve
How To Make Zesty Puff Pastry Swirls
- Preheat the griddle: Preheat your griddle to medium heat.
- Prepare the pistachios: Bash the pistachios in a pestle and mortar until fairly fine.
- Prepare the pastry: Dust a clean surface with flour and unroll the puff pastry. Sift over the icing sugar and cinnamon. Finely grate the orange zest and sprinkle over half the ground pistachios.
- Roll the pastry: Roll the pastry up from the short side into a sausage shape, then slice it into 12 rounds. Roll out each round with a rolling pin to 5mm (0.2 inches) thick or press it down by hand.
- Cook the berries: Wash the berries and hull the strawberries. Cook the berries on one side of the griddle for about 4 minutes, until they become jammy, then remove to a bowl.
- Cook the pastry swirls: Place the puff pastry swirls on the other side of the griddle, pressing lightly. Cook for 4 minutes, turning halfway, until golden and crispy.
- Serve: On each plate, place 3 pastry swirls, top with the jammy berries and a scoop of ice cream. Grate over the remaining orange zest, sprinkle over the remaining pistachios, drizzle with orange blossom honey, and finish with a few sprigs of fresh mint if desired.
Recipe Tips
- Use cold pastry: Make sure your puff pastry is cold when you start working with it. This will help it puff up perfectly when cooked.
- Grate the orange zest finely: For the best flavor, grate the orange zest finely to evenly distribute it in the pastry.
- Don’t overcrowd the griddle: Cook the pastry swirls and berries separately on the griddle to ensure they cook evenly and don’t stick together.
- Press pastry swirls lightly: When placing the pastry swirls on the griddle, press them lightly with your hand to prevent them from puffing up too much.
- Serve immediately: These swirls are best served straight away while they’re still warm and crispy. The contrast with the cool ice cream makes it even more delicious!
How To Store Leftovers?
- Refrigerate: Let the leftover swirls cool to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: You can freeze the swirls after they’ve cooled. Place them in an airtight container or freezer bag for up to 1 month. To serve, let them thaw at room temperature before enjoying.
Nutrition Facts
Serving Size: 1 serving (1/4 of the recipe)
- Calories: 520
- Total Fat: 33g
- Saturated Fat: 11.4g
- Total Carbohydrate: 60.6g
- Dietary Fiber: 6.5g
- Sugars: 17.4g
- Protein: 11g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegan Apple Crumble
- Jamie Oliver Pear & Blackberry Crumble
- Jamie Oliver Air-Fryer Pineapple Tarte Tatin
- Jamie Oliver 5 Ingredients Pear Dessert
Jamie Oliver Zesty Puff Pastry Swirls
Description
This easy Jamie Oliver recipe for Zesty Puff Pastry Swirls is a quick and delicious treat. With crispy, golden pastry swirls, jammy mixed berries, and a touch of orange blossom honey, it’s a simple yet indulgent dessert. You can swap the berries for any fruit you have on hand for a flexible twist!
Ingredients
Instructions
- Preheat the griddle: Preheat your griddle to medium heat.
- Prepare the pistachios: Bash the pistachios in a pestle and mortar until fairly fine.
- Prepare the pastry: Dust a clean surface with flour and unroll the puff pastry. Sift over the icing sugar and cinnamon. Finely grate the orange zest and sprinkle over half the ground pistachios.
- Roll the pastry: Roll the pastry up from the short side into a sausage shape, then slice it into 12 rounds. Roll out each round with a rolling pin to 5mm (0.2 inches) thick or press it down by hand.
- Cook the berries: Wash the berries and hull the strawberries. Cook the berries on one side of the griddle for about 4 minutes, until they become jammy, then remove to a bowl.
- Cook the pastry swirls: Place the puff pastry swirls on the other side of the griddle, pressing lightly. Cook for 4 minutes, turning halfway, until golden and crispy.
- Serve: On each plate, place 3 pastry swirls, top with the jammy berries and a scoop of ice cream. Grate over the remaining orange zest, sprinkle over the remaining pistachios, drizzle with orange blossom honey, and finish with a few sprigs of fresh mint if desired.
Notes
- Use cold pastry: Make sure your puff pastry is cold when you start working with it. This will help it puff up perfectly when cooked.
- Grate the orange zest finely: For the best flavor, grate the orange zest finely to evenly distribute it in the pastry.
- Don’t overcrowd the griddle: Cook the pastry swirls and berries separately on the griddle to ensure they cook evenly and don’t stick together.
- Press pastry swirls lightly: When placing the pastry swirls on the griddle, press them lightly with your hand to prevent them from puffing up too much.
- Serve immediately: These swirls are best served straight away while they’re still warm and crispy. The contrast with the cool ice cream makes it even more delicious!
Jamie Oliver Zesty Puff Pastry Swirls