Biscoff Apple Pie Pinwheels
I just diced up some apples, cooked them down with some Biscoff, rolled them up in some puff pastry, and baked them until they were puffy and delicious. Then I drizzled on more Biscoff, because let's get real. You can never have too much cookie spread in your life, am I right?
Servings 8 servings
- 1 Granny Smith Apple
- 1/2 cup Biscoff Spread divided
- 2 tablespoons butter
- 1/8 teaspoon cinnamon
- Pinch of salt
- 1 sheet Puff Pastry thawed but cool
Preheat oven to 400 degrees. Spray 8 cavities in a muffin tin with non-stick cooking spray.
Peel and dice the apple into small chunks.
Heat a skillet over medium heat and melt the butter in the skillet. Add the apples, cinnamon, and salt to the pan and stir to combine. Cook the apples for 2 minutes. Drop in 1/4 cup of the Biscoff Spread and stir to coat the apples. Remove from the heat.
Lay out your thawed puff pastry on a floured work surface. Dump the apples into the center of the pastry and spread them to the edges.
Roll the pastry up like you're making cinnamon rolls. Slice with a sharp knife into 8 equal sized pieces.
Place one roll in each muffin cavity.
Bake for 14-16 minutes or until golden brown. Keep a close eye on them as they can burn quickly in such a hot oven.
Let sit in the pan for 5 minutes before removing.
Add the remaining 1/4 cup of Biscoff Spread to the skillet you used to cook the apples. Heat over very low heat until the spread has just melted enough to drizzle over the pinwheels.
Drizzle and serve immediately.
Calories: 294kcal | Carbohydrates: 24g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 101mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 1.1mg | Calcium: 4mg | Iron: 0.8mg