19 July, 2015
Apple & Cinnamon Pinwheels
Apple & Cinnamon Pinwheels
Makes: approximately 24
Ingredients:
- 2 sheets frozen puff pastry, defrosted
- 1 cup crushed apples, apple sauce or apple puree
- 1 tablespoon brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon all spice
Method:
- Preheat the oven to 180 degrees Celsius and line 2 baking trays with grease proof paper and spray the paper generously with cooking oil spray.
- Lay the sheets of pastry out and spread ½ of the apples on one sheet of pastry all over, except about 2cm from one end. Repeat with the remaining apple on the other sheet of pastry.
- Combine the brown sugar and spices in a small mixing bowl and mix well, sprinkle evenly between both pastry sheets evenly across the apple.
- Starting at the coated end of the pastry sheet roll the pastry until you get to the part of the pastry that does not have any topping, brush the bare pastry with milk using a pastry brush then finish the roll.
- Wrap the roll in glad wrap (or the pastry plastic sheet) and put into the freezer for 5 minutes as this helps hold shape while cutting.
- Remove from the freezer and slice the roll at about 1cm gaps and place each pinwheel flat on the lined baking tray.
- Place in the oven for 20-25 minutes until the pastry is crispy and golden. Move to a cooling rack to allow to cool.
Recipe Notes:
- Store in an airtight container below 27 degrees for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.