Nutella and Coconut Pinwheels

Hello again friends and visitors, BBC1 here again. I suppose I need to be honest here and tell you how this particular recipe came about for us. When we were discussing what to make at the weekend, BBC2 said he had thought of making a sweet pinwheel as we’d only ever made savoury ones. I think I may have turned my nose up at that point and asked what kind of filling? He said fruit and cinnamon, but it suddenly came to me to try Nutella and desiccated coconut. Three things I love, chocolate, hazelnuts and coconut. I must say I was very pleased with them and our guests liked them too!

Ingredients:
500gm puff pastry (we used store bought)
5 heaped tablespoons of Nutella (can be any brand, we use the one from Lidl’s)
6 heaped tablespoons of desiccated coconut
Egg wash

Method:
On a lightly floured surface, roll out the pastry into an oblong shape until it is approx 1/8 inch thick.
Place Nutella in a bowl and microwave on high for about 30 seconds, if you don’t have a microwave you can always do this by placing your bowl over some hot water on a stove. This is an important step, because otherwise the spread is too thick to spread and may tear your pastry. Once the spread is ‘spreadable’ spread it all over the pastry, leaving about 1/4 to 1/2 an inch clear along the top and bottom of the long sides of your oblong//rectangle of pastry. Now sprinkle the desiccated coconut over the chocolate spread.

Next working from the bottom, gently fold over the clear piece of pastry and begin to roll up the pastry. Just before you get to the top of the pastry brush the clear top edge with the egg wash to help it stick. Ensure that this ‘stuck part’ is now at the bottom or underneath your rolled up pastry. Carefully transfer this to a cutting board and place in the fridge to rest and firm up for about twenty to thirty minutes.

Whilst it is chilling line two baking trays with baking parchment and preheat your oven to 180c Fan.
Once the pastry has rested in the fridge it will be easier to slice with a sharp knife. Starting at one end cut off about 2/3 inch to give the first, probably wobbly pinwheel. Then continue to slice about 2/3rds inch pinwheels from your roll, placing well spaced apart on your lined baking trays. We got about 18 including the two wobbly end pieces.

Now brush the tops of your pinwheels with egg wash, then place in the oven to cook for 20/25 minutes until golden brown and puffed. Times will vary from oven to oven. Allow to cool before serving.

These were a surprise hit and loved by children of all ages!