Description
Delicious and flaky Apple Butter Pinwheels made with puff pastry, sweet apple butter, and crunchy pecans, finished with a light powdered sugar glaze. Perfect for a cozy snack or dessert that bakes up golden and irresistibly flaky in just 15 minutes.
Ingredients
Scale
Pastry and Filling
- 2 puff pastry sheets, thawed
- ½ cup apple butter
- ¼ cup pecans, finely chopped
Glaze
- ½ cup powdered sugar
- 2 ½ teaspoons water
Instructions
- Preheat oven: Preheat the oven to 400º F (200º C). Line two sheet pans with parchment paper to prevent sticking.
- Prepare pecans: Finely chop the pecans and set them aside for later use.
- Assemble first pinwheel log: Roll out one thawed puff pastry sheet on a clean surface. Spread 4 tablespoons (half) of the apple butter evenly over the pastry, leaving about a 1-inch border on one end without apple butter. Sprinkle half of the chopped pecans evenly over the apple butter.
- Roll up dough: Starting from the end opposite the bare border, carefully roll the puff pastry into a tight log. The goal is to keep it snug without squeezing out the filling. Place the seam side down on a plate or pan, and refrigerate for 20 minutes to firm up. Repeat this process with the second puff pastry sheet and remaining apple butter and pecans.
- Slice pinwheels: Remove both logs from the refrigerator. Place each log seam-side down on a cutting board and cut evenly into 12 pinwheels per log, giving you 24 total. Space them at least 1 inch apart on the prepared sheet pans.
- Bake: Bake the pinwheels in the preheated oven for 15 minutes, or until golden brown and puffed.
- Prepare glaze: While the pinwheels bake, whisk together powdered sugar and water in a small bowl until smooth to form a light icing.
- Finish and serve: Let the baked pinwheels cool for a few minutes, then drizzle the glaze evenly over them. Serve immediately for best texture and flavor.
Notes
- Make ahead: Pinwheel logs can be assembled and refrigerated for up to 24 hours before slicing and baking.
- Freezing: Cut pinwheels can be frozen on a baking sheet, then stored in airtight containers for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- For a nut-free version, omit pecans or substitute with seeds such as sunflower or pumpkin seeds.
