Introduction: Chocolate-Coffee Pinwheels
This is a quick and easy treat to enjoy with a morning cup of coffee, or as dessert. Using pre made puff pastry makes this a cinch!
Chocolate-Coffee Pinwheels
Makes about 40
1/3 cup ground coffee
water
1/2 cup + 6 tablespoons sugar, divided use
2 sheets puff pastry
1/2 cup pecans
1/2 cup dark chocolate chips
Make coffee simple syrup by brewing a very strong pot of coffee by using 1/3 cup ground coffee and filling water to about the 3-cup line on your coffee maker. (You will have leftover coffee.)
In a small saucepan, stir together 1/2 cup brewed coffee and 1/2 cup sugar. Bring to a boil and let boil for about 5 minutes until sugar is dissolved and mixture is slightly syrupy. Let cool.
Meanwhile, chop chocolate chips and pecans very finely. (Use a mini food processor to chop pecans very fine.)
When syrup is cool, lay a sheet of puff pastry on a cutting board. Sprinkle 2 tablespoons of sugar over the entire sheet. With a rolling pin, roll pastry out slightly in all directions, pressing sugar in (and keeping rectangular shape). Flip pastry over.
With a pastry brush, liberally coat pastry with coffee syrup. Sprinkle 1 tablespoon of sugar, half the chopped chocolate and half the chopped pecans over the syrup, leaving a 1/2” edge on one side of the pasty. Spread out evenly. Using your hands, press into pastry.
Starting with the end opposite the 1/2” border, roll pastry up tightly into a pinwheel. Seal by pressing the edge into the roll.
Repeat with second sheet of puff pastry.
Refrigerate rolls for at least 30 minutes.
Preheat oven to 450 degrees.
Slice the rolls into 1/2" pieces and lay on parchment lined baking sheets. Bake for 6 minutes on one side, flip over, and bake for 5-6 more minutes. (Watch carefully in the last minute…they go fast.)
Remove from oven and leave on baking sheet for another minute, them transfer to wire rack. While still hot, brush lightly with coffee syrup on top only. Let cool completely.
Chocolate-Coffee Pinwheels
Makes about 40
1/3 cup ground coffee
water
1/2 cup + 6 tablespoons sugar, divided use
2 sheets puff pastry
1/2 cup pecans
1/2 cup dark chocolate chips
Make coffee simple syrup by brewing a very strong pot of coffee by using 1/3 cup ground coffee and filling water to about the 3-cup line on your coffee maker. (You will have leftover coffee.)
In a small saucepan, stir together 1/2 cup brewed coffee and 1/2 cup sugar. Bring to a boil and let boil for about 5 minutes until sugar is dissolved and mixture is slightly syrupy. Let cool.
Meanwhile, chop chocolate chips and pecans very finely. (Use a mini food processor to chop pecans very fine.)
When syrup is cool, lay a sheet of puff pastry on a cutting board. Sprinkle 2 tablespoons of sugar over the entire sheet. With a rolling pin, roll pastry out slightly in all directions, pressing sugar in (and keeping rectangular shape). Flip pastry over.
With a pastry brush, liberally coat pastry with coffee syrup. Sprinkle 1 tablespoon of sugar, half the chopped chocolate and half the chopped pecans over the syrup, leaving a 1/2” edge on one side of the pasty. Spread out evenly. Using your hands, press into pastry.
Starting with the end opposite the 1/2” border, roll pastry up tightly into a pinwheel. Seal by pressing the edge into the roll.
Repeat with second sheet of puff pastry.
Refrigerate rolls for at least 30 minutes.
Preheat oven to 450 degrees.
Slice the rolls into 1/2" pieces and lay on parchment lined baking sheets. Bake for 6 minutes on one side, flip over, and bake for 5-6 more minutes. (Watch carefully in the last minute…they go fast.)
Remove from oven and leave on baking sheet for another minute, them transfer to wire rack. While still hot, brush lightly with coffee syrup on top only. Let cool completely.