Chocolate Pastry Rolls
Buttery, flaky and delicious breakfast pastries filled with chocolate, tahini and walnuts.
Servings: 32 rolls
Calories: 221kcal
Equipment
- 1 Pastry brush
- 1 Rolling Pin
- 1 large baking sheet
- 1 measuring spoons
- 1 kitchen scale
- 1 Sharp knife
- 1 sifter
Ingredients
For the Pastry
- 400 g plain flour
- 70 g corn starch
- 150 ml carbonated or sparkling water
- 60 ml vegetable oil (⅓ cup)
- 1 egg
- 1 egg white
- 1 teaspoon salt
- 150 g unsalted butter (softened at room temperature)
For the Chocolate Filling
- 150 g chocolate chips or pieces (dark or milk)
- 150 g chopped walnuts
- 200 g light brown sugar
- 250 g tahini
For the Top of the Pastries
- 1 egg yolk
- ½ tablespoon yoghurt
- sesame seeds
Instructions
Preparing the Pastry
- Sift the flour and salt in a medium-size bowl.
- Add the cornflour, 1 egg, 1 egg white, carbonated or sparkling water and vegetable oil.
- Combine all together and knead for a couple of minutes to make a soft and smooth dough.
Shaping the Chocolate Pastry Rolls
- Divide the dough into 8 equal pieces and turn them into balls. They should weigh approximately 95 grams each.
- Take a dough ball and roll it out into a 10 cm Ø circle on a lightly oiled surface.
- Spread the ⅛ of the soft butter on the dough circle and fold it from the sides to form a square parcel.
- Repeat with the remaining dough balls, transfer them on a plate or tray, cover with cling film and refrigerate them for 15 minutes.
- Take them out of the fridge and roll them out into a square shape of approximately 20 cm.
- Fold them again into small square parcels and refrigerate for another 15 minutes. Repeat the same procedure 2 more times (3 folds in total).
- Preheat the oven to 170 °C.
- For the filling, mix sugar and tahini in a bowl.
- Take the pastries out of the fridge, place 1 square parcel on a lightly oiled worktop and roll it out into a 20 cm square.
- Spread ⅛ of the tahini on the pastry, sprinkle on the walnuts and the chocolate.
- Gently roll the dough into a log shape.
- Cut the log into 4 pieces. Repeat the same with the remaining 7 square parcels. You will have 32 small pastries in total.
- Place them on a baking paper lined trays.
- Mix the egg yolk with yoghurt in a small bowl and eggwash the pastries with a pastry brush.
- Sprinkle on sesame seeds and bake them for 25 to 30 minutes or until golden brown.
Video
Nutrition
Calories: 221kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg