These simple delicious chocolate and banana pinwheels will disappear in a flash so it’s lucky they are quick and easy to make!
Chocolate and Banana PinwheelsPrint This
- 375g pack of puff pastry
- 120g (1/3 cup) of hazelnuts
- 2 generous tablespoons of chocolate hazelnut spread ( I used Nature's Store)
- 2 bananas
- 1 tablespoon sesame seeds
- dairy free milk for glazing
Preheat the oven to 180*c and line a large baking sheet with baking paper
1: Roll out the ready-made puff pastry on a lightly floured surface into a large rectangle shape then spread the chocolate all over making sure you leave a little border (about 2cm) around the edges.
2: Next carefully chop the bananas into thin slices and spread them evenly across the chocolate covered pastry. Try to ensure that you don’t leave any big gaps as this will effect the roll up later.
3: Measure out the hazelnuts then roughly chop them into small pieces. Don’t worry about making them all the same size but make sure there are no whole nuts left. Sprinkle the chopped hazelnuts across the bananas and chocolate trying to spread them out as evenly as possible.
4: Next you will need a little patience and a steady hand. Starting at one of the short ends begin rolling up the pastry as tightly as you can but don’t put too much pressure on it as you might squeeze out all the tasty insides! Once this is done carefully wrap the pastry roll in cling film and pop it in the fridge for at least 10 minutes. I find the longer you leave it the easier it is to cut up but if you leave it in for longer than ten minutes you will probably need to extend the cooking time a little.
5: Once sufficiently cooled grab it out of the fridge and cut it into 12-15 pieces (or around 1.5 inches each), I usually discard a little piece from each end of the roll as there won’t be any filling in it. Place the pieces on the lined baking tray making sure you allow them a bit of room to spread out, depending on the size of your tray you may need to use more than one.
6: Use a pastry brush to lightly cover the outside of the pinwheels with the dairy free milk (aquafaba works well too) then sprinkle some seeds on each one. Pop them in the preheated oven for around 15 minutes or until they puff up and appear golden brown, if you left them chilling longer they may need 20-25 minutes.
These can be eaten warm or cold but no matter how much you want one of these tasty treats let them sit on the cooling rack for a while or the hot filling will burn your mouth (I learned this the hard way!). If you manage not to eat them all straight away they will keep well in an airtight container for a few days.