These Smoked Easter Puff Pastry Swirls are an easy, indulgent BBQ dessert made with flaky puff pastry, creamy Nutella and crunchy Peanut M&M's.

Two sheets of puff pastry are layered together with the chocolate filling, crimped, sliced and rolled into individual swirls before being egg-washed and cooked on the smoker at 180°C.

Once golden and flaky, they're finished with Mini Creme Eggs and a dusting of icing sugar for the ultimate Easter treat.

They're crispy on the outside, gooey and chocolatey in the middle, with a subtle smoky flavour from the BBQ. Perfect for Easter BBQs, parties or finishing off a big cook with something sweet.

Here’s the Instagram Reel link

Why You'll Love This Recipe

• Crispy, flaky puff pastry with a gooey Nutella centre
• Crunchy Peanut M&M's throughout
• Cooked entirely on the BBQ smoker
• Finished with Mini Creme Eggs after cooking
• Easy Easter dessert with only a few ingredients
• Sweet, chocolatey and slightly smoky
• Perfect for Easter BBQs and sharing
• A great way to use your smoker for dessert

Recipe Information

Prep Time: 15 minutes
Cooking Time: 20–25 minutes
Total Time: Approximately 40 minutes
Smoker Temperature: 180°C / 350°F
Serves: 6–8

Cooking time will depend on the size and thickness of your swirls.

Ingredients

Easter Puff Pastry Swirls

• 2 sheets puff pastry, thawed
• 150g Nutella
• 100g Peanut M&M's
• 1 egg, beaten, for egg wash
• 6–8 Mini Creme Eggs, cut in half
• Icing sugar, for dusting
• Plain flour, for dusting the work surface

Method

1. Prepare the Puff Pastry

Remove the puff pastry from the refrigerator and allow it to thaw according to the packet instructions.

Lightly flour your work surface and lay the first sheet of puff pastry flat.

Spread a generous layer of Nutella evenly over the pastry, leaving a small border around the edges.

Scatter the Peanut M&M's over the Nutella.

2. Layer the Pastry

Place the second sheet of puff pastry directly on top of the first, creating a pastry sandwich with the Nutella and Peanut M&M's in the middle.

Press down gently to remove any large air pockets and help the two sheets stick together.

Use a fork to crimp the edges all the way around, sealing the two sheets together.

3. Cut the Pastry

Using a sharp knife or pizza cutter, cut the pastry into 6–8 strips, depending on how large you want your finished swirls.

For larger, more substantial swirls, cut 6 strips.

For smaller individual desserts, cut 8 strips.

4. Create the Swirls

Take each strip and gently roll it onto itself, creating a spiral or swirl shape.

Don't worry about making them perfectly uniform — the irregular layers are part of what makes them look great once they're cooked.

Place each swirl onto a lined BBQ-safe tray, leaving space between them for the pastry to expand.

5. Egg Wash

Brush the exposed pastry lightly with the beaten egg.

The egg wash will help the puff pastry develop a beautiful golden-brown colour while it cooks.

6. Prepare the Smoker

Preheat your smoker to:

180°C / 350°F

For this dessert, use a clean, mild smoke.

Fruit woods such as apple or cherry work particularly well because they complement the chocolate and pastry without overpowering them.

7. Smoke the Puff Pastry Swirls

Place the tray of puff pastry swirls into the smoker.

Cook at 180°C / 350°F for approximately 20–25 minutes, or until the pastry is beautifully puffed, golden brown and cooked through.

Keep an eye on them towards the end of the cook, as the exposed pastry can colour quickly.

You're looking for crisp, golden layers with the Nutella melted inside.

8. Add the Mini Creme Eggs

Do not add the Creme Eggs before smoking.

Once the puff pastry swirls are completely cooked, remove them from the smoker.

Immediately cut the Mini Creme Eggs in half and place the halves on top of the warm pastry.

The heat from the freshly cooked swirls will soften the chocolate slightly and help the Creme Eggs sit on top.

9. Finish with Icing Sugar

Once the Creme Eggs are in place, generously dust the warm Easter puff pastry swirls with icing sugar.

The combination of golden puff pastry, melted chocolate, Creme Eggs and icing sugar makes these seriously indulgent.

10. Serve

Allow the swirls to cool for a few minutes, then serve while they're still slightly warm.

The pastry should be crisp and flaky on the outside with melted Nutella and crunchy Peanut M&M's inside.

They're perfect served on their own or with a scoop of vanilla ice cream.

BBQ LAB Tips

Keep the pastry cold

Try to keep the puff pastry chilled while you're preparing it. Cold pastry gives you better puff and helps the layers remain defined during cooking.

Don't overfill with Nutella

A generous layer is enough. Too much Nutella can squeeze out of the sides when you're crimping and rolling the pastry.

Seal the edges properly

Use a fork to firmly crimp all four edges after placing the second sheet on top. This helps keep the filling contained during cooking.

Make different sizes

Cut the pastry into 6–8 strips depending on how large you want your swirls. Six gives you larger, more indulgent portions, while eight creates smaller individual treats.

Roll gently

Don't squash the layers together when creating the swirls. Gently roll each strip onto itself so the puff pastry can expand during cooking.

Add the Creme Eggs afterwards

The Creme Eggs are deliberately added after smoking. This keeps their shape and gives you that recognisable Creme Egg finish rather than having them melt completely into the pastry.

Use a mild smoke

Chocolate and pastry are delicate, so use a clean-burning smoker and a mild fruit wood such as apple or cherry.

Frequently Asked Questions

Can you cook puff pastry on a smoker?

Yes. Puff pastry works extremely well on a BBQ smoker. Cook these Easter puff pastry swirls at 180°C / 350°F until golden, crisp and fully puffed.

What temperature do you cook puff pastry on a smoker?

For this recipe, cook the puff pastry at 180°C / 350°F.

How long do puff pastry swirls take to cook?

These swirls generally take around 20–25 minutes at 180°C / 350°F, although cooking time will vary depending on their size and your smoker.

Can you smoke Nutella?

Yes. Nutella works particularly well in a smoked dessert. The short cooking time allows it to become warm and gooey while picking up a subtle smoky flavour.

Can you make Easter puff pastry swirls on a BBQ?

Absolutely. These are designed to be cooked on the BBQ smoker, giving the pastry and chocolate a subtle smoky flavour.

When do you add the Creme Eggs?

The Mini Creme Eggs are added after the puff pastry has finished cooking. Cut them in half and place them on top while the pastry is still warm.

Why don't you put the Creme Eggs on before smoking?

Putting the Creme Eggs on before cooking would cause them to melt significantly and potentially lose their shape. Adding them after cooking keeps the Creme Egg halves recognisable while allowing the heat from the pastry to soften them slightly.

Can I use regular M&M's instead of Peanut M&M's?

Yes. Peanut M&M's add a great crunchy texture, but regular M&M's will also work.

Can I use other chocolate instead of Nutella?

Yes. You could use another chocolate hazelnut spread, melted chocolate or another thick chocolate spread. Nutella works particularly well because it stays rich and gooey inside the pastry.

What wood is best for smoking desserts?

Mild fruit woods such as apple or cherry work particularly well with chocolate and pastry. Avoid very strong smoke flavours that could overpower the dessert.

Can I make these Easter puff pastry swirls in an oven?

Yes. If you don't have a smoker, cook them at 180°C / 350°F in a conventional oven until golden and cooked through. You just won't get the subtle smoky flavour from the BBQ.

Can I prepare the swirls ahead of time?

You can assemble the pastry swirls ahead of time and keep them refrigerated until you're ready to cook. For the best puff pastry texture, cook them as fresh as possible.

What can I serve with Easter puff pastry swirls?

They're great on their own, but vanilla ice cream, whipped cream or fresh berries would all work well alongside the warm chocolate pastry.