I’m not smart. But here’s what I do know and can pass along. Puff pastry pretty much makes everything better.. Yeah…puff pastry is gonna be the new bacon. You heard it here first. It is totally underrated, so I’m on a mission to wrap it, roll it and use it in as many ways as possible. I mean you saw what it did to brownies — heavenly.
So I decided to repeat that puff pastry styling and flip the traditional pinwheel cookie into a puff pastry cookie. Then I pumped it up with some toffee, chocolate chips and pecans all rolled in brown sugar and a touch of cinnamon. It’s wickedly good and since I used salted pecan, this treat also has that lovely sweet and salty combo.
Chocolate and Toffee Pecan Pinwheel Cookies
Makes 12 1 1/2 inch cookies | Preparation: Heat oven to 375 degrees F. Line bakesheet with parchment paper.
- 1 sheet of puff pastry
- 2 tablespoon butter, melted
- 3 tablespoon brown sugar, sifted
- 1/4 teaspoon cinnamon
- 1/2 cup toffee bits
- 1/2 cup mini chocolate chips
- 1/2 cup salted pecans, chopped
- 1 egg, lightly beaten for egg wash
- Defrost puff pastry according to instructions. Lightly cover work surface with flour and roll out puff pastry. Brush puff pastry with melted butter.
- Sift brown sugar and cinnamon and sprinkle on top of puff pastry.
- Place toffee bits, pecans and chocolate chips in a bowl and toss. Sprinkle mixture on top of brown sugar.
- Starting from the bottom, roll pastry into a log. Brush top edge with egg wash to seal log. Brush egg wash all over log.
- Slice log into 1/2 inch pieces for pinwheel. Place pinwheels on parchment-lined bakes sheet.
- Bake at 375 degrees for 14-16 minutes or until puff pastry cookies turn golden brown. Cool on a wire rack.
Note: Cookies are best consumed right after they are made.