Puff Pastry Fig Pinwheels Food

PUFF PASTRY FIG PINWHEELS

Puff Pastry Fig Pinwheels image

I was inspired by a blog to come up with this as I was interested in combining fresh figs and puff pastry (basically I was too lazy to make a crust) and I wanted to make a quick and easy dessert. My family loved it so I thought I would post it here. Keep in mind that the amounts are approximate and feel free to adjust them to your tastes. I had pistachios but almonds and walnuts can easily be used instead.

Provided by joanna_giselle

Categories Dessert

Time 30m

Yield 10-12 pinwheels, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 sheet puff pastry (Use a good brand, it really makes a difference)
2 tablespoons butter (melted)
1/3 cup dark brown sugar
2 tablespoons pistachios (I used toasted ones which I then shelled and chopped)
2 tablespoons dark chocolate (around 30g grated)
1/2 teaspoon cinnamon
6 fresh figs

Steps:

Preheat oven to 180 degrees Celsius.
Thaw puff pastry and brush with melted butter right to the edge of the pastry.
Sprinkle with dark brown sugar and cinnamon.
Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
Sprinkle grated chocolate over the figs and the pistachios.
Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
Place on baking tray lined with paper or non-stick silicon baking mat.
Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
Serve with sweetened whipped cream.

Nutrition Facts : Calories 371.6, Fat 22.2, SaturatedFat 7.4, Cholesterol 10.2, Sodium 140.4, Carbohydrate 41.7, Fiber 2.9, Sugar 20.5, Protein 4.3

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