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
  • 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, mix and knead into a smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs.
  • Filling

    Combine the chestnut puree, quark, walnuts and rum. Shape: Roll out the pastry on a lightly floured surface, forming a square of approx. 45 cm. Warm the quince jelly, use half to coat the pastry and set the rest aside. Spread the filling onto the pastry, leaving a gap of approx. 3 cm along one side. Roll the pastry up from the other side. Without exerting pressure, cut into approx. 12 pieces with a knife, place on a baking tray lined with baking paper, allow to rise at room temperature for about another 30 mins. Bake for 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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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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