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Name: Chocolate Cinnamon Pinwheels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Canadian
Ingredients: 1/2 cup Chocolate-hazelnut spread; 1 teaspoon Cinnamon; 1 Box (2 sheets) puff pastry defrosted if frozen; Powdered Sugar to garnish, optional

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INGREDIENTS

1/2 cup Chocolate-hazelnut spread
1 teaspoon Cinnamon
1 Box (2 sheets) puff pastry ; defrosted if frozen
Powdered Sugar ; to garnish, optional

Serving

INSTRUCTIONS

Pre-heat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Microwave the chocolate spread for 20 seconds, stirring halfway through, to soften it. Stir in the cinnamon. Set aside.

Working with one sheet at a time, unroll the puff pastry on a work surface. Spread half of the chocolate mixture evenly over the surface. Roll the dough up like a jelly roll, making sure to press lightly as you're rolling to fuse the layers together. Using a sharp knife, slice the roll into pieces about 1/2-inch thick. Arrange the pieces cut side down on the prepared sheet, leaving about 2 inches between each piece. Repeat with the remaining dough and chocolate spread.

Bake the cookies until puffed and golden brown, 13 - 15 minutes, rotating the sheets halfway through baking. Cool completely before serving. If you like, garnish the cookies with a light dusting of powdered sugar. Store the cookies in an airtight container at room temperature for up to 2 days.

NOTE: For a little extra glittery flourish, dip the cut side of each cookie in coarse raw sugar and then bake them sugar side up.

NOTES

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Chocolate Cinnamon Pinwheels

1/2 cup Chocolate-hazelnut spread
1 teaspoon Cinnamon
1 Box (2 sheets) puff pastry defrosted if frozen
 Powdered Sugar to garnish, optional

Pre-heat the oven to 400 degrees Fahrenheit.  Line two baking sheets with parchment paper and set aside.

Microwave the chocolate spread for 20 seconds, stirring halfway through, to soften it.  Stir in the cinnamon.  Set aside.

Working with one sheet at a time, unroll the puff pastry on a work surface.  Spread half of the chocolate mixture evenly over the surface.  Roll the dough up like a jelly roll, making sure to press lightly as you're rolling to fuse the layers together.  Using a sharp knife, slice the roll into pieces about 1/2-inch thick.  Arrange the pieces cut side down on the prepared sheet, leaving about 2 inches between each piece.  Repeat with the remaining dough  and chocolate spread.

Bake the cookies until puffed and golden brown, 13 - 15 minutes, rotating the sheets halfway through baking.  Cool completely before serving.  If you like, garnish the cookies with a light dusting of powdered sugar.  Store the cookies in an airtight container at room temperature for up to 2 days.

NOTE:  For a little extra glittery flourish, dip the cut side of each cookie in coarse raw sugar and then bake them sugar side up.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 1 Servings

Calories: 69
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 11.5mg		0 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 16.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 69

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