Spiced Fruit Pinwheels
1 roll (400 g) readymade puff pastry, defrosted
60 ml (¼ cup) Huletts Molasses, heated in the microwave
50 g (¼ cup) raisins, chopped
50 g (¼ cup) cranberries, chopped
60 ml (¼ cup) pecan nuts, chopped
10 ml (2 t) mixed spice
5 ml (1 t) ground cinnamon
15 ml (1 T) Huletts Castor Sugar
Preheat the oven to 200°C.
Carefully un-roll the defrosted pastry, leaving the plastic wrap underneath.
Using a flexible spatula, spread the heated Huletts Molasses over the puff pastry.
Sprinkle the raisins, cranberries and pecan nuts over the pastry.
Dust with the mixed spice and cinnamon.
Using the plastic wrap, roll the pastry lengthways to form a log (not too tight as the pastry still needs to rise).
Dampen the edge of the inside of the pastry with water or milk and gently seal the roll.
Trim the edges with a sharp knife.
Cut in half, then in ¼’s then in 1/8’s.
Line a baking tray with baking paper and spray with cooking spray.
Gently shape the pinwheels back into rounds and arrange on the baking tray, about 4 cm apart. Sprinkle the tops of the pinwheels with Huletts Castor Sugar.
Bake for 15 - 18 minutes until golden brown and puffy.
Remove from the oven and immediately transfer to a cooling rack.
Serve hot or at room temperature.