Three ingredients are all you need to make these simple, yet delicious, Cinnamon Sugar Puff Pastry Pinwheels. When you want something sweet, but not overly sweet, these crisp little pinwheels are the answer. If you always keep some puff pastry in the freezer, as I strongly recommend, you will have them ready in a truly short time.
Remove the pastry from the freezer and defrost.Line a baking tray with baking paper.
Mix your sugar and cinnamon in a small bowl.
Place your pastry on the baking tray, and top with the cinnamon sugar.
Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you have come to the end of the roll.
Cover in cling film and chill the pastry roll for about 30 minutes to make it easier to cut.
Trim the ends with a serrated knife and discard. Slice each pinwheel approximately 1 cm (1/2 inch) thick.
Place your pinwheels on the prepared baking tray.Bake for 12 minutes, or until golden brown.
Serve warm, or allow to chill completely before storing in a sealed container.
My puff pastry sheet measured 24 cm X 24 cm (9 1/2″) square. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until ready to use. It must remain chilled.
Ground cinnamon can lose its flavour and aroma over time – ensure that it is fresh for the best taste.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. Please adjust the measurement if necessary.
Please note, the nutritional information is based on one pinwheel. The nutritional information is an estimate only.