From the roundup: 24 Apple Dessert Recipes for Fall You Will Want to Bake All Season
These apple puff pastry pinwheels are the thing I make when someone texts at 3pm asking if I can bring something to a 5pm gathering. One sheet of store-bought puff pastry, a chopped apple, and a cinnamon sugar butter spread, and you have something that looks like it came from a bakery case. Total time is about 35 minutes, and 15 of those minutes you are just waiting for the rolled log to chill in the freezer.
The freezer step is the one I used to skip, and I paid for it every time. Warm dough compresses when you slice it and the spirals go flat. Pull it out after 15 minutes and a sharp knife goes right through cleanly. That is the whole trick to getting those defined swirls.
I make these in the fall when apples are everywhere, but honestly they work any time of year. My kids eat them plain, still warm from the pan. If you want to dress them up for company, a thin drizzle of caramel sauce finishes them nicely.
Why you will love this
- Uses one sheet of frozen puff pastry, no homemade dough involved
- Start to finish in about 35 minutes, including the 15-minute freezer chill
- The spiral shape looks precise without requiring any special technique
- Works as an after-school snack, a quick dessert, or something to bring to a gathering
- Easy to prep the log the night before and just slice and bake when you need them
Tips for success
- Keep the pastry cold. It should feel firm when you unroll it. If it starts to feel soft or sticky while you work, slide it onto a baking sheet and refrigerate it for 10 minutes before continuing.
- Chop the apple into very small pieces, about 1/4-inch. Larger chunks make the log hard to roll tightly and can cause the pinwheels to fall apart when sliced.
- Do not skip the freezer chill before slicing. 15 minutes is enough. Less than that and the dough compresses under the knife instead of cutting cleanly.
- Watch the oven at the 18-minute mark. Puff pastry goes from golden to overdone quickly, and oven temperatures vary. You want deep golden brown on top with visible flaky layers, not pale or dark.
Common questions
- Can I use fresh or canned apple? Fresh works best here. Canned apple tends to release extra liquid and can make the filling soggy.
- What if my puff pastry tears when I unroll it? Press the seam back together with your fingers and keep going. It bakes together fine.
- Do I have to use the coarse sugar on top? No, it is optional. The pinwheels are fully baked without it, the sugar just adds a little crunch.
- Can I double the recipe? Yes, just use two sheets of pastry and work in two separate batches so the log stays cold while you slice the first one.
Substitutions
Pears work in place of apples and hold up just as well through baking. If you want more spice, add a pinch of cardamom or allspice to the cinnamon sugar mixture. Vegan butter can replace the unsalted butter if you need a dairy-free version, just make sure it is softened to the same spreadable consistency.
For a picky eater who does not like visible fruit, chop the apple even finer so it practically melts into the filling during baking. You still get the flavor without the texture.
Make-ahead and storage
You can roll, fill, and slice the log up to one day ahead. Lay the rounds on a parchment-lined sheet, cover loosely with plastic wrap, and refrigerate until you are ready to bake. Pull them straight from the fridge and bake as directed, adding a minute or two if needed.
Cooled pinwheels keep in an airtight container at room temperature for up to 2 days. To bring back the crispness, reheat them in a 350-degree oven for 5 to 6 minutes. They also freeze well after baking: freeze in a single layer first, then transfer to a zip bag for up to 6 weeks. Reheat from frozen at 350 degrees for 10 to 12 minutes.
Apple Puff Pastry Pinwheels
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and set it aside. Take your thawed puff pastry out of the refrigerator. It should feel cold and firm, not warm or sticky. Unfold it onto a lightly floured surface and use a rolling pin to gently roll it into a rectangle about 10 by 12 inches.
- In a small bowl, stir together the softened butter, granulated sugar, brown sugar, cinnamon, and a pinch of salt until it forms a paste. Spread this mixture evenly over the entire surface of the pastry, going all the way to the edges.
- Scatter the finely chopped apple pieces evenly over the cinnamon butter layer. Press them down gently with your palm so they stick to the butter and do not roll around when you start rolling the dough.
- Starting from one long edge, roll the pastry into a tight log. Pinch the seam firmly to seal it. Wrap the log in plastic wrap and place it in the freezer for 15 minutes. This step is important. Cold dough slices cleanly without squashing the spiral.
- Preheat your oven to 400 degrees while the log chills. After 15 minutes, remove the log from the freezer and unwrap it. Use a sharp knife to slice the log into rounds about 3/4-inch thick. You should get about 12 slices.
- Place the rounds cut side up on the prepared baking sheet, spacing them about 1 1/2 inches apart. Brush the tops lightly with the beaten egg. Sprinkle with coarse sugar if using.
- Bake for 18 to 20 minutes until the pinwheels are deeply golden brown on top and the layers look visibly flaky. The bottoms should be golden as well. Let them cool on the pan for 5 minutes before serving. They firm up as they cool.
Notes
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