Everyday Epicurean

Straight from the oven

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).

Ingredients:

* 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

Method:

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.