Name: Pets-de-Soeur (Sweet Puff Pastry Pinwheels) (2 versions)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 serving(s)
Ingredients: 1 rolled-out 7 oz (200 g) puff pastry, thawed; 1/3 cup (75 ml) hazelnut spread (Nutella-type); 1/3 cup (75 ml) chopped toasted hazelnuts; 1/4 cup (60 ml) salted butter, softened; 1/2 cup (125 ml) brown sugar; 1/4 teaspoon (1 ml) ground cinnamon

Ingredients

1 rolled-out 7 oz (200 g) puff pastry, thawed

Hazelnut Version

1/3 cup (75 ml) hazelnut spread (Nutella-type)
1/3 cup (75 ml) chopped toasted hazelnuts

Crunchy Caramel Version

1/4 cup (60 ml) salted butter, softened
1/2 cup (125 ml) brown sugar
1/4 teaspoon (1 ml) ground cinnamon

Preparation

On a floured work surface, roll out the dough into a 25-cm (10-inch) by 3-mm (-inch) thick square. Over the entire surface, spread the hazelnut spread or butter for the caramel version. Sprinkle with the nuts or brown sugar and cinnamon for the caramel version. Roll the dough onto itself so as to enclose the filling. Place the cylinder on a baking sheet and freeze for about 1 hour or until the dough is semi-frozen.
With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter 12 muffin cups. Set aside.
Slice the dough roll into 12 slices and lay flat in the muffin cups (see note for freezing). Bake for about 18 minutes for the Nutella version and 23 minutes for the caramel version or until golden brown. Let cool for 2 minutes. Unmould by flipping onto parchment paper and let cool completely. Keeps in an airtight container at room temperature for about 1 week.

Note from Ricardo

Freezing You can freeze the cut slices on a baking sheet lined with parchment paper and then transfer to a sealable freezer plastic bag. Keep them in the freezer until ready to bake.

Pets-de-Soeur (Sweet Puff Pastry Pinwheels) (2 versions)

Categories

Ingredients

Hazelnut Version

Crunchy Caramel Version

Preparation

Note from Ricardo

Personal Note

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