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Hazelnut Cartwheel

  • 6-8
Hazelnut Cartwheel

Serve this dessert with cream or ice cream, or it is just as nice served warm on its own.


  • 200 grams frozen puff pastry
  • 25 grams butter
  • 2 tblsp brown sugar
  • 1 egg, lightly beaten
  • 1 cup plain cake crumbs
  • 1/2 cup hazelnuts, toasted, skinned and chopped
  • 1/4 cup raisins
  • 2 tblsp mixed peel
  • finely grated rind of 1 lemon
  • 1 egg to glaze
  • 2 tblsp castor sugar, to serve


  1. Roll out the pastry to a rectangle, about 40cm x 25cm.
  2. Blend the butter, sugar and egg together until well mixed. Stir in the cake crumbs, hazelnuts, raisins, mixed peel and lemon rind.
  3. Spread the mixture over the pastry to 5mm of the edges. Then roll up like a Swiss roll starting from the narrow end. Curl around in a circle, press the ends together to seal.
  4. Snip all around the ring at 4cm intervals. Brush with beaten egg to glaze.
  5. Bake at 220°C for 25-30 minutes until golden brown. Sprinkle with castor sugar and serve warm.

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