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biscoff apple pie pinwheels recipe

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?
Course Dessert
Cuisine American
Keyword easy dessert recipes, kid-friendly recipes, party recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 294kcal


  • 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