Pistachio Nutella cinnamon pinwheels

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Pistachio Nutella cinnamon pinwheels

Super quick pastry recipe!

Prep 5

Cook 20

Total Time 25

Servings 12 pinwheels

Ingredients

▢ 400 g 14oz rolled puff pastry (fresh or frozen & thawed)
▢ 180 g 6oz Nutella
▢ 1/2 teaspoon ground cinnamon
▢ 60 g 1/2 cup shelled pistachio, roughly chopped
▢ about 20g 3-4 tablespoons flaked (sliced) almonds
▢ 1 egg whisked

Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. Also put a sheet of parchment on your work surface, then place on the rolled puff pastry.
Spread Nutella all over the pastry, leaving a 2-cm (1 inch) border on one of the shorter sides (let’s say left). Sprinkle Nutella with cinnamon, then pistachios and almond flakes. Roll the pastry in a log (crosswise), starting at the right side and rolling gently towards the left side. Place seam side down.
Cut log into slices, about 1.5-2 cm (2/3 to 1 inch) thick. Place them cut-side down on the baking sheet and brush the sides with whisked egg.
Bake for 15-18 minutes, until the pastry is puffy and has a golden tone.
Remove from oven, cool for at least 10 minutes, then serve. Store any uneaten pinwheels in an airtight container at room temperature and eat within 1 day (for optimum flavor, otherwise they’re fine for a few days).

Notes

If you find the dough to be super soft once you’ve rolled it in a log, you can wrap the log in parchment and chill it in the fridge for 15-30 minutes prior to cutting.

The size of puff pastry I used is 37 x 25 cm = 14.5 x 10 inches
Sometimes different brands sell the same size (e.g. 14 x 10 inches) but different weight (e.g. 10 vs 14 oz) of rolled puff pastry. In that case, always go for the heavier pastry, because it expands more nicely as it bakes (which makes sense, as it’s not rolled as thinly).

If the puff pastry available to you is bigger than mine use more filling and cut it into more slices than I did. The same goes for smaller pastry - just use less filling and make less pinwheels.