These are so easy to make and so much fun if you include the kids to help. Just make sure they don’t eat all the caramel candies!
- 1 roll of puff pastry (defrosted according to package instructions)
- 3 small apples (I prefer using Honey Crisps, but any baking apple will do)
- 3 tablespoons sugar
- 1 tablespoon of cinnamon
- 8-16 soft caramel candies (if they are larger cut them in half)
- 100g mascarpone cheese (or cream cheese if you prefer – but make sure to get the whipped stuff)
- 1 lemon
- 1 egg
- Preheat the oven to 400°F
- Combine sugar and cinnamon together, mix well.
- In a medium bowl, add 1.5 tablespoons of the cinnamon sugar and combine with the zest of one lemon. Reserve the remaining cinnamon sugar for later. Mix well.
- Juice the remaining lemon into a separate bowl. Peel apples and coat them in the lemon juice to keep them from turning brown.
- Core and dice the apples.
- Combine the diced apples with the cinnamon sugar and lemon zest. Stir until apples are coated with the cinnamon sugar mixture.
- Generously dust your work surface with flour
- Roll the puff pastry out to 12”x12” square
- Cut the sheet into 4”x4” squares with a pizza cutter or knife. If you don’t have a food-safe ruler, then eyeball it; you want 16 squares in total.
- On each square dollop a heaping teaspoon of the mascarpone cheese, then add caramel on top.
- Scoop as much of the apple mixture on top of the cheese and caramel as you please. Then, with a paring knife, score the squares as shown:
- Pull a corner of the triangle you’ve created towards the centre. Continue with all four sides making sure you’re only pulling up from the same corner of each triangle.
- With a spatula, carefully place each pinwheel on a baking sheet lined with parchment.
- Beat an egg and brush over each pinwheel. Sprinkle the reserved cinnamon sugar over each one. Bake at 400°F for approximately 20-25 minutes or until golden brown.
Store in an airtight container for up to 3-4 days, but let’s be honest, they won’t even last a day! Don’t tell my kid, but I personally crushed 4 within an hour of them coming out of the oven!
Jean Hon is the Chief Baking Officer (in her home) at Jeannie’s Om Nom Nom in Parkdale but her day job is a Corporate Insurance Underwriter in Toronto, Canada. As a passionate baker and chocolatier, she loves to offer people good, delicious, made from scratch pastries and confections. It is all about the ingredients and love, the love for baking. Since 2013, she has focused on baking and giving back to her community. You can follow her on Facebook and Instagram.
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