Puff Pastry Fig Pinwheels

Perfectionist cook's Note:

I was inspired by a blog to come up with this as I was interested in combining fresh figs and puff pastry (basically I was too lazy to make a crust) and I wanted to make a quick and easy dessert. My family loved it so I thought I would post it here. Keep in mind that the amounts are approximate and feel free to adjust them to your tastes. I had pistachios but almonds and walnuts can easily be used instead.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 10 pinwheels

• 1 sheet puff pastry (Use a good brand, it really makes a difference)
• 29.58 ml butter (melted)
• 78.07 ml dark brown sugar
• 29.58 ml pistachios (I used toasted ones which I then shelled and chopped)
• 29.58 ml dark chocolate (around 30g grated)
• 2.46 ml cinnamon
• 6 fresh figs

Directions:

1. Preheat oven to 180 degrees Celsius.
2. Thaw puff pastry and brush with melted butter right to the edge of the pastry.
3. Sprinkle with dark brown sugar and cinnamon.
4. Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
5. Sprinkle grated chocolate over the figs and the pistachios.
6. Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
7. Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
8. Place on baking tray lined with paper or non-stick silicon baking mat.
9. Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
10. Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
11. Serve with sweetened whipped cream.