Puff Pastry Fig Pinwheels

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees Celsius.
  • Thaw puff pastry and brush with melted butter right to the edge of the pastry.
  • Sprinkle with dark brown sugar and cinnamon.
  • 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.
  • Sprinkle grated chocolate over the figs and the pistachios.
  • Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
  • 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.
  • Place on baking tray lined with paper or non-stick silicon baking mat.
  • 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.
  • 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.
  • Serve with sweetened whipped cream.
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