White Chocolate Blueberry Puff Pastry Swirls
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White Chocolate Blueberry Puff Pastry Swirls

with Tony's Chocoloney White Raspberry Popping Candy Bar

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time15 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)

Tony's Chocolonely White Chocolate Raspberry Popping Sugar Bar

(Contains Soya, Milk)

125 grams


30 grams


15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)5271 kJ
Energy (kcal)1260 kcal
Fat73.7 g
of which saturates39.9 g
Carbohydrate131.6 g
of which sugars74.8 g
Protein16.2 g
Salt1.28 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Sheet with Baking Paper



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the puff pastry from your fridge and allow to come up to room temperature. 

c) Chop the Tony's Chocoloney White Raspberry Popping Candy Bar into small pieces.

d) Unroll the puff pastry (keeping it on its baking paper).

e) Evenly sprinkle the blueberries and the Tony's white chocolate over the pastry and gently press down with your hands.


a) Starting with one of the shorter sides, tightly roll the pastry up, encasing the chocolate and blueberries, to create a long pastry log.

b) Chop the pastry log into 2cm wide swirls, flattening each swirl down slightly with your hand as you cut them. You will make approximately 10-12 swirls. Place each swirl onto a lined baking tray. TIP: Don't worry if any of the filling falls out as you transfer the swirls to your baking tray, just pop them on top of the swirls before you put them in the oven.

c) If you have any, brush a little milk over your swirls, then bake on the top shelf of your oven until puffed and golden, 18-20 mins.


a) Once baked, allow the puff pastry swirls to cool, 10-15 mins.

b) Drizzle the honey over the cooled swirls and sprinkle over the toasted flaked almonds to finish. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.