Puff pastry pinwheels filled with creamy Nutella, caramel apples, and cinnamon for a delightful sweet bite.
# Components:
→ Apples
01 - 2 medium apples, peeled, cored, and finely diced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons light brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Pastry and Filling
06 - 1 sheet frozen puff pastry (about 9x13 inches), thawed
07 - 1/3 cup Nutella or chocolate-hazelnut spread
08 - 1 large egg, beaten
→ Caramel Drizzle
09 - 4 tablespoons caramel sauce
→ Optional Garnishes
10 - 2 tablespoons chopped toasted hazelnuts or pecans
11 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Sauté for 5 to 7 minutes until apples are tender and caramelized. Remove from heat and allow to cool.
03 - On a lightly floured surface, unfurl the thawed puff pastry into a 9x13 inch rectangle. Evenly spread Nutella over the pastry, leaving a 1/2 inch border on all sides.
04 - Distribute the cooled caramelized apples over the Nutella layer. Sprinkle with chopped toasted hazelnuts or pecans if desired.
05 - Starting from the long side, tightly roll the pastry into a log. Slice evenly into 12 pinwheels using a sharp knife.
06 - Arrange pinwheels cut side up on the prepared baking sheet, leaving 1 to 2 inches between each. Brush tops with beaten egg.
07 - Bake for 18 to 22 minutes until golden brown and puffed.
08 - Drizzle pinwheels with caramel sauce and dust with powdered sugar. Serve warm or at room temperature.
