I don't always cook with recipes, but when I do, I like to adhere to them. Of course, sometimes substitutions and additions can make a great recipe even better so I'm not opposed to subtle changes that cater to your personal taste. What I am against is saying "I don't want to buy a whole orange for 2 teaspoons of zest!" or "Let's make this without the basil...what else am I going to do with a whole bunch of basil?" If I'm going to follow a recipe, I follow it to the best I can or I wait until I can buy the right ingredients.
But when I'm not following a recipe, I like to throw all caution to the wind. A little extra cinnamon, why not? Would spinach be good in this? Let's try it and find out! When I defrosted a box of Pepperidge Farm Puff Pastry recently, I had no idea what I would do with it as it thawed on the counter. Sweet? Savory?
Who am I kidding? Have you read this blog before? Sweet it is. After a rummage through the cabinet I came up with a few ingredients to make a lovely dessert pastry that would taste indulgent enough without weighing down the flaky puff pastry. These would be just as good with a morning cup of coffee as they would as a dessert, warmed and topped with vanilla ice cream.
Brown Sugar Pinwheels
1 sheet of Pepperidge Farm puff pastry (or any other similar brand, PF is what I had on hand)
2 Tbsp. salted butter, melted
3/4 cup of packed light brown sugar
1/2 cup walnuts, chopped finely
1/2 cup sliced almonds, chopped
2 tsp. ground cinnamon
1 egg, beaten
1. Preheat oven to 400F. Line a baking sheet with silipat or parchment paper; you can also spray with non-stick cooking spray. On a lightly floured surface, roll puff pastry sheet lengthwise into a rectangle. You don't want to change its shape, just elongate the dough.
2. Brush pastry sheet with 2 Tbsp. melted butter, leaving about 1/2'' border on the top and bottom of the pastry. Top butter with a thin layer of brown sugar, spreading evenly across pastry. Top withy walnuts and almonds. Sprinkle with cinnamon.
3. To roll pastry, start on one side and roll the dough over itself until it forms a long. Tuck in any loose dough on either side to keep filling from seeping out and brush the log with egg wash.
4. Slice log into 12 even pieces and place on cookie sheet. Bake for approximately 15-20 minutes (will depend on how hot your oven gets) or until pastry has puffed and tops are golden brown. When you remove from oven, let them cool before flipping over so that the side with the brown sugar is rightside up.