Nutty Pastry Pinwheels
This morning’s breakfast consisted of these tasty nutty pinwheels and freshly made custard.
NB: All measurements are very approximate as I rarely bother to measure anything.
Makes 12 (or 24 depending on how thinly you slice them).
- Two sheets of Puff Pastry (feel free to make your own, but this was breakfast so I wasn’t going to that much effort).
- 3 Tablespoons of butter
- 1/2 cup of pecan nuts
- 1/2 cup of almonds
- 1/3 cup of brown sugar
- 1/4 cup of plain flour
- 1 teaspoon of Dutch cinnamon
- 1/4 teaspoon ground nutmeg
Pre-heat oven to 175ºC.
In a bowl, partially melt the butter.
Finely chop the nuts (or blend quickly until course).
Add all ingredients (except pastry) to the bowl and mix well. You should have a soft, moist mixture, if it’s too dry, add a bit more butter.
Divide the mixture in to two. Spread on the sheets of pastry evenly.
Cut the pastry sheets in to 6 strips (or 12 if you want thinner ones).
Roll tightly, and place on a piece of greased baking paper (on a baking tray).
Leave some room between them to expand (although they don’t expand a huge amount).
Bake for 20-25 minutes.
Serve with fresh custard.
Did you like this recipe? You might also like:
- Light Caramel Macadamia Pie
- Lemon Meringue Pie
- Oaty Pikelets
- Quick bread (faux turkish style)
- Corn Bread
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