Get the Recipe:
Apple Butter Pinwheels
These quick and easy Apple Butter Pinwheels are filled with wonderful fall flavors!
Ingredients
For the pastries:
- 1 8.6-ounce (244 g) sheet frozen puff pastry, thawed
- 1/3 cup apple butter
- 1/4 cup (30 g) chopped pecans, or other nuts
- 2 tablespoons toffee bits
For the glaze:
- 1/2 cup (55 g) confectioners' sugar
- 2 to 3 teaspoons (10 to 15 ml) milk
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Instructions
To make the pastries:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
- Unfold the thawed puff pastry on a lightly floured surface. If you like, gently roll to smooth out the fold marks.
- Spread the apple butter over the pastry, leaving a small border around the edges.
- Sprinkle the pecans and toffee bits over the apple butter.
- Starting from a short end, tightly roll up the pastry. Use a sharp knife to trim the ends and then cut into 12 slices.
- Place the sliced pastries cut-side down on the prepared pan.
- Bake 18 to 20 minutes, or until golden brown. Cool the pastries on the pan on a wire rack for about 10 minutes. Then transfer to a wire rack to continue cooling.
To make the glaze:
- Combine the confectioners' sugar and 2 teaspoons of the milk until thoroughly combined. Add more milk, a small amount at a time, until the glaze is thick but pourable.
- Drizzle the glaze over the pastries. If you like, sprinkle more chopped pecans on top of the pastries.
Notes
- These pastries are best the day they're made, but can be stored for a day or two in an airtight container.
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