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Cream-Filled Swirl Pastries

Recipe by Giorgia Paino on InstagramAdded 2 November 2026.

30 minutes to prep, 25 to cook. These cream‑filled swirl pastries feature a light, buttery dough dotted with chocolate chips and a silky vanilla cream. The gentle rise and quick bake give them a fluffy interior and a golden crust, perfect for an afternoon snack or a sweet treat after dinner.

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Method

Dough

  1. Dissolve the dry yeast in the warm milk with the honey (or malt).

    Kitchen notes · Added by ReelsMeals: Yeast mixture becomes foamy.

  1. Add both flours, sugar, eggs and the yeast‑milk mixture; knead for about 10 minutes.

    Kitchen notes · Added by ReelsMeals: Dough becomes smooth and elastic. Knead until the dough pulls away from the bowl.

  2. Incorporate the salt and the soft butter gradually, then fold in the cold chocolate chips.

    Kitchen notes · Added by ReelsMeals: Butter is fully incorporated. Add butter in small pieces for even distribution.

  3. Cover the dough and let it rise for 2–3 hours, until doubled in size.

    Kitchen notes · Added by ReelsMeals: Dough has doubled in volume. Cover with a damp cloth to prevent drying.

Cream

  1. Whisk the egg yolk with the sugar, then add the flour and vanilla.

    Kitchen notes · Added by ReelsMeals: Mixture is pale and thick. Whisk vigorously to avoid lumps.

  1. Heat the milk, pour it into the yolk mixture and cook over low heat, stirring until the cream thickens.

    Kitchen notes · Added by ReelsMeals: Cream coats the back of a spoon. Stir constantly to prevent scorching.

  2. Cover the cream with cling film directly on the surface and let it cool.

  3. Roll the dough into a 1.5 cm thick rectangle, spread the cooled cream evenly and sprinkle the chocolate chips on top.

    Kitchen notes · Added by ReelsMeals: Dough rectangle is even in thickness. Use a rolling pin for uniform thickness.

  4. Fold the long sides toward the center, roll the sheet lightly and cut into 10 strips.

  5. Shape each strip into a spiral (girella) and let them rise for another 30 minutes.

  6. Brush the spirals with the egg‑yolk‑milk mixture and bake in a static oven at 350°F for 20–25 minutes.

    Kitchen notes · Added by ReelsMeals: Spirals are golden brown. Rotate the tray halfway for even browning.

  7. When they come out of the oven, brush them again with a little milk to keep them extra soft.

Tips while you cook

First rise timing
Cover the dough and let it rise for 2–3 hours until doubled in size before shaping.
Cool the cream before spreading
After thickening, cover the cream with cling film directly on the surface and let it cool before spreading on the dough.
Second rise before baking
After forming the spirals, let them rise for another 30 minutes before brushing and baking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Giorgia Paino made this.

The recipe comes from Giorgia Paino’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Giorgia Paino and want this changed? Email [email protected].

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