by Matt LaBombard
- 1 cup dark brown sugar
- 1/4 cup finely chopped walnuts
- 1 tsp. good vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 2 puff pastry sheets, defrosted
- all-purpose flour
Arrange two cooking racks on the top two settings of your oven. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside. Also set aside two additional pieces of parchment paper.
Combine the brown sugar, walnuts, vanilla, cinnamon, and salt in a mixing bowl. Set aside.
Roll out the puff pastry: Flour a work surface and rolling pin and roll out the puff pastry sheets so that they’re about 9” x 11”. Spread half of the brown sugar mixture on each puff pastry, leaving about a 1/2-inch border. Roll the long side of the puff pastry sheets up like a jelly roll. Evenly cut each roll into 15 pieces. Transfer the pieces to the parchment paper-lined baking sheets, cut side up (15 per sheet).
Bake for 12 minutes. Remove from oven and immediately transfer to the additional pieces of parchment paper. Allow the puff pastry to cool for five minutes then flip over and allow to fully cool. Serve at room temperature.
Yield: 30 pinwheels