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+ servings

Biscoff Swirls

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 89
  • Carbs 9.9G
  • WW Points:
  • 3 Green
  • 3 Blue
  • 3 Purple
16 Servings


  • 320 g ready rolled light puff pastry sheet
  • 60 g smooth Lotus Biscoff spread
  • a little skimmed milk for brushing


  1. Pre-heat the oven to 200 ºC. Line the baking tray with non-stick baking paper.

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

  3. Evenly spread the Biscoff spread over the pastry, leaving a 1cm gap along one long edge.

  4. Roll up the pastry starting with the long edge without the 1 cm gap, using the greaseproof paper packaging to help you.

  5. Keep rolling until you have made a 'Swiss roll'. When you have finished rolling the pastry up, make sure it is seam side down.

  6. Use a large serrated knife, such as a bread knife, to carefully cut into 16 spiral shaped slices.

  7. Place on the lined baking tray, leaving gaps between each swirl. Press the seam on each to ensure a good seal.

  8. Brush the swirls with a little skimmed milk, then place in the preheated oven for 15 - 20 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.