Caramel Swirls
Indulge in the buttery, caramel-laced decadence of Caramel Swirls—a heavenly treat that combines flaky pastry with a rich homemade caramel filling. Crafted from scratch, the dough is tender and buttery, creating the perfect base for the luscious caramel center made from brown sugar, heavy cream, and a hint of vanilla. Each swirl is baked to golden perfection, with a glossy egg wash that adds visual appeal and a delightful crispness. Whether you’re serving these irresistible pastries at brunch, tea time, or as a dessert, they’re sure to impress. Easy to make and utterly delicious, these Caramel Swirls strike the perfect balance between sweet and salty, making them a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 175 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 100 milliliters Cold water
- 150 grams Brown sugar
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 unit Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the texture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the caramel. In a medium saucepan over medium heat, melt the brown sugar, heavy cream, and salt together.
Stir constantly until the sugar is dissolved and the mixture begins to bubble. Simmer for 3-4 minutes until slightly thickened.
Remove the saucepan from heat and stir in the vanilla extract. Let the caramel cool completely.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rectangle, about 0.5 cm thick.
Spread an even layer of the cooled caramel over the dough, leaving a 1 cm border around the edges.
Starting from one long side, carefully roll the dough into a tight spiral (like a jelly roll). Pinch the seam to seal.
Slice the roll into 12 equal pieces and place them flat on the prepared baking sheet, leaving some space between each swirl.
Brush the tops of the swirls with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and puffed.
Allow the caramel swirls to cool for 10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 196.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
