Puff Pastry Pinwheels with Chocolate and Pistachio
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Recipe Intro From lisathompson
These easy and delicious puff pastry pinwheels with chocolate and pistachio only require 5 ingredients! Puff pastry is a versatile ingredient to keep in your freezer when inspiration strikes. The combination of chocolate and pistachio absolutely shine, thanks to Nichols Farms Cocoa Cookie Pistachios. They're slightly sweet with a rich roasted pistachio flavor and are perfect to have on hand for snacking or myriad dessert possibilities!
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ingredients
- 1 (17.3-ounce) package frozen puff pastry, thawed according to package instructions
- 7 ounces (1 cup) semi-sweet chocolate chips
- 5 tablespoons unsalted butter, cubed
- 1 (6-ounce) package Nichols Farms Cocoa Cookie Pistachios, finely chopped
- Powdered sugar, for dusting
Method
Step 1
Roll out each of the thawed puff pastry sheets on a sheet of parchment paper to a rectangle slightly thinner than 1/4". Transfer to the refrigerator until ready to use.
Step 2
Melt the semi-sweet chocolate chips in a medium heatproof bowl in the microwave in 30-second bursts on 50% power or in a heatproof bowl set over a pot of simmering water. Add the cubed butter and stir to melt. Set aside to cool, stirring occasionally, for about 15 minutes.
Step 3
Spread half the chocolate mixture onto each sheet of puff pastry and spread evenly with an offset spatula. Sprinkle half of the chopped Nichols Farms Cocoa Cookie Pistachios evenly over the chocolate.
Step 4
Roll the pastry into a relatively tight log (like you would with cinnamon rolls), working from one long edge to the other. Roll each log in their sheet of parchment paper and refrigerate for at least 30 minutes or up to overnight.
Step 5
Preheat the oven to 375F degrees and arrange one rack in the center of the oven. Stack two baking sheets on top of each other, then line the top sheet with parchment paper (you can reuse the parchment from before if it isn't too messy).
Step 6
Slice the chilled logs of puff pastry into 8 equal pieces, then arrange half evenly on the prepared baking sheet. Keep the remainder in the refrigerator while the first batch bakes.
Step 7
Bake the pinwheels for 20 minutes, then rotate the pans so they bake evenly. Bake for an additional 5-10 minutes, until pastry is golden brown and cooked through.
Step 8
Transfer pinwheels to a wire rack to cool completely. Repeat with remaining uncooked pinwheels.
Step 9
Dust cooled pinwheels with powdered sugar and enjoy! The pinwheels can be stored at room temperature in an airtight container for 2 days.