Caramel Apple Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ready-made puff pastry (all-butter variety)</li><li class="ingredients-single-item">3 medium apples (approx. 450g), peeled, cored and finely diced</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the caramel sauce:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30g unsalted butter, cubed</li><li class="ingredients-single-item">60ml double cream</li><li class="ingredients-single-item">¼ tsp sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by taking your puff pastry out of the refrigerator about 15 minutes before starting, keeping it cool but allowing it to become slightly pliable. Line a baking tray with parchment paper and preheat your oven to 190°C.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the apple filling by melting 50g butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the apples have softened but still hold their shape and the liquid has thickened slightly. Remove from heat and allow to cool completely (warm filling will melt the pastry and prevent proper rising).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll out the puff pastry to a rectangle approximately 30cm x 40cm with a thickness of about 3-4mm. The cooler the pastry remains, the better it will puff during baking, so work efficiently without overhandling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain any excess liquid from the cooled apple mixture using a slotted spoon (excess moisture will make your pastry soggy). Spread the apple filling evenly over the pastry, leaving a 2cm border along one of the long edges to help seal the roll.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting from the long edge opposite your clean border, carefully roll the pastry into a tight log. The tighter your roll, the more defined your pinwheel spirals will be. Seal the edge by gently pressing with your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If the log has become warm or soft, place it in the refrigerator for 15-20 minutes to firm up, which will make cutting much easier and help maintain the spiral shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife, cut the log into 12 equal pieces, each about 3cm thick. Place the pinwheels cut-side up on your prepared baking tray, leaving space between each as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush each pinwheel with beaten egg wash, which will create a beautiful golden sheen during baking. Bake in the preheated oven for 22-25 minutes, until the pastry is puffed and golden brown. The filling should be bubbling slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pinwheels are baking, prepare your caramel sauce. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat without stirring (you can gently swirl the pan to distribute the heat). Watch carefully as the sugar melts and turns amber in color - this takes patience and attention, as sugar can burn quickly!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the sugar has completely melted and turned a deep amber color (but before it burns), carefully add the cubed butter (stand back as it will bubble vigorously). Whisk until the butter is fully incorporated, then slowly pour in the double cream while continuing to whisk. The mixture will bubble up again, so be cautious. Add the sea salt and continue to cook for another minute until smooth. Remove from heat and allow to cool slightly - the sauce will thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the pinwheels are done, remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack. This brief resting period allows the pastry to set while still warm, preventing the pinwheels from collapsing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the pinwheels have cooled for about 15 minutes but are still slightly warm, drizzle generously with the caramel sauce. The warm pastries will help the caramel to slightly penetrate for extra flavor. Serve immediately for the best texture and flavor combination of flaky pastry, spiced apples, and sweet caramel. These pinwheels are best enjoyed the day they're made, though they can be stored in an airtight container for up to 2 days and gently reheated before serving.</li></ol>