PUFF PASTRY FIG PINWHEELS
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.
Provided by joanna_giselle
Categories Dessert
Time 30m
Yield 10-12 pinwheels, 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 371.6, Fat 22.2, SaturatedFat 7.4, Cholesterol 10.2, Sodium 140.4, Carbohydrate 41.7, Fiber 2.9, Sugar 20.5, Protein 4.3
FIG PINWHEELS
These slice-and-bake chewy cookies are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 1/2 dozen
Number Of Ingredients 11
Steps:
- Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
- Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
- Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
- Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.
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