Chestnut Danish swirls

Total time: 3hr 25m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 271 Kcal, 7g Protein, 41g Carbohydrates, 9g Fat


  • Sweet yeast dough
  • 400 g zopf flour
  • 0.5 tsp salt
  • 80 g sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 50 g butter, cut into pieces, soft
  • 2 dl milk
  • Filling
  • 220 g frozen chestnut puree, defrosted
  • 150 g cream quark
  • 60 g walnut kernels, roughly chopped
  • 2 tbsp rum or orange juice
  • Shape
  • 60 g quince jelly

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  • Sweet yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Filling

    Combine the chestnut puree, quark, walnuts and rum.
  • Shape

    On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Warm the quince jelly, use half to coat the pastry and set the rest aside. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 12 slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.
  • Bake

    Approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, brush the hot pastries with the jelly, leave to cool on a rack.
  • Tip:

    The chestnut Danish swirls are best eaten fresh.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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