Here is a treat that will be happily welcomed by all family members regardless of age 🙂 Even picky children will respond to these cookies enthusiastically and reach for the box again and again (especially for those with Nutella filling🙂)

This post is dedicated to sweet fillings: vegan Nutella, peanut butter, and pistachio filling, the ingredients do the job here with minimal intervention and the result is addictive. These sweet puff pastry rolls keep well in an airtight container – only if they don’t disappear in the blink of an eye.

Nowadays, you can get puff pastry chilled and rolled out, so there is no need to defrost; open the dough, spread the desired filling, and roll it like sushi, using the baking paper under the dough.

For vegan Nutella filling: mix hazelnut butter with melted dark chocolate, maple syrup, vanilla extract, and salt.

For the peanut butter filling: mix natural peanut butter with maple syrup, cinnamon, and other aromatic spices.

I highly recommend trying this special filling – The exotic spices create a surprise in the mouth.

To make the pistachio filling, spread pistachio butter on the dough. Sweeten with maple syrup by taste and a pinch of salt.

I did not add maple to the pistachio filling because I wanted to keep the natural pistachio flavor. Instead, I brushed the dough with maple syrup from the inside – before I spread the pistachio. And also from the outside – after I rolled the dough.

Brushing the puff pastry roll with maple syrup is not mandatory – either way, you get a brown and delicious pastry.
Cut into 1 cm (0.4-Inch) slices, place on a baking tray lined with baking paper, and put in the oven at 200 degrees Celsius (392 F) for 15-20 minutes until golden.