Chocolate Swirls

Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.

Unroll the pastry sheet, leaving it on the greaseproof paper packaging and place it on a work surface.

Spread the low-calorie chocolate syrup in a very thin, even layer over the pastry, leaving a 1cm gap along one long edge.

Roll up the pastry, starting at the long edge without the 1cm gap (use the greaseproof paper packaging to help you!). Fold in the edge tightly as you start to roll; this will help you make a tight 'Swiss roll'. When you've finished rolling up the pastry, make sure it's seam-side down.

Use a large, serrated knife - we use a bread knife - to cut the roll into 16 spiral-shaped slices. Carefully wipe the knife between each slice if it gets sticky with chocolate sauce.

Carefully transfer the slices to the lined baking tray, laying them flat and leaving gaps between each. Press the seam on each to ensure a good seal.

Bake in the preheated oven for about 12-15 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.