Name: Sweet Danish Pinwheels for Breakfast
Total time: 25 min
Yield: Makes 12 pinwheels
Ingredients: 1 large banana; 1 red eating apple; 1 heaped tbsp ground almonds (see note below); 1 heaped tsp ground cinnamon; 1tsp pure vanilla extract; 375g sheet of ready-rolled puff pastry*

❚ This page contains affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and helps us to continue providing top quality content for our loyal readers.

Ingredients

Gluten Free*, Egg Free, Vegetarian, Vegan, Dairy Free

1 large banana
1 red eating apple
1 heaped tbsp ground almonds (see note below)
1 heaped tsp ground cinnamon
1tsp pure vanilla extract
375g sheet of ready-rolled puff pastry*

Method

STEP 1
Preheat the oven to 200ºC fan (220ºC/425ºF/Gas 7) and line a baking tray with non-stick baking paper.
STEP 2
Put the banana in a flat-bottomed bowl and mash well with the back of a fork. Grate the apple: no need to remove the skin, but grate around the central core and discard it. Add the apple pulp to the banana, along with the ground almonds, cinnamon and vanilla extract and give it all a good stir.
STEP 3
Unroll the pu pastry and spoon on the banana mix. Using the back of a tablespoon, evenly spread the mixture from edge to edge. Starting at one of the short ends, roll up the pastry into a sausage shape. Use a serrated knife to cut the roll into 12 slices.
STEP 4
Lay each pinwheel onto the lined baking tray, cut side down, so that you see the lovely spiral pattern on top. Bake for 15–20 minutes, or until the pastry is puffed up and golden.
STEP 5
These pinwheels will keep for 3 days in the fridge; reheat for 5 minutesin a hot oven. Or freeze for up to 3 months and cook them from frozen at 180ºC fan (200ºC/400ºF/Gas 6) for 10 minutes, or until piping hot all the way through.