Simple pinwheels with thin apple slices and a dusting of cinnamon for a lightly sweet snack.
ABy Annebala
Servings
12
1 piece Puff pastry sheet (store-bought, thawed)
2 piece Apple
2 tbsp Unsalted butter
2 tbsp Brown sugar
1 tsp Ground cinnamon
1 tsp Lemon juice
1 piece Egg
1 tbsp Powdered sugar (for dusting, optional)
Calories
243 kcal
Protein
3g
Carbs
26g
Fat
15g
Fiber
1g
Sugar
8g
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Prepare the Filling
1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. Peel, core, and finely dice the apples into very small pieces (about 5mm). Toss them with lemon juice, brown sugar, and ground cinnamon until evenly coated.
2 piece Apple,
2 tbsp Brown sugar,
1 tsp Ground cinnamon,
1 tsp Lemon juice
2. Melt the butter in a small skillet over medium heat. Add the spiced apple mixture and cook for 3–4 minutes, stirring occasionally, until the apples have softened slightly and the sugar has caramelised into a light syrup. Remove from heat and let cool for 5 minutes.
2 tbsp Unsalted butter
Assemble the Pinwheels
3. Lightly flour a clean surface and unroll the thawed puff pastry sheet into a rectangle. Spread the cooled apple filling evenly over the pastry, leaving a 1cm border along one of the long edges.
1 piece Puff pastry sheet (store-bought, thawed)
4. Starting from the long edge closest to you, tightly roll the pastry into a log. Place the log seam-side down and refrigerate for 10 minutes to firm up — this makes slicing much cleaner.
5. Beat the egg with a splash of water to make an egg wash. Remove the chilled log from the fridge and slice it into rounds about 2cm thick using a sharp knife. Arrange the pinwheels cut-side up on the prepared baking sheet, spaced about 3cm apart. Brush the tops lightly with egg wash.
1 piece Egg
Bake & Serve
6. Bake in the preheated oven for 18–22 minutes, until the pinwheels are deeply golden and puffed. Let them cool on the baking sheet for 5 minutes. Dust lightly with powdered sugar before serving if desired.
1 tbsp Powdered sugar (for dusting, optional)
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