- Prep Time
- 1 :frozen puff pastry sheet (from a 17.3-ounce package), defrosted
- 1/4 cup:liquid marble (or liquid chocolate paste)
- 2 tablespoons:brown sugar, packed
- 2 tablespoons:confectioners' sugar
- 1 tablespoon:unsweetened cocoa powder
- 1/2 teaspoon:freeze-dried instant coffee granules
- 1/2 teaspoon:cinnamon
- 1 tablespoon:walnuts, ground medium fine
- Additional confectioners' sugar, for dusting:(optional)
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet with non-stick baking spray.
- Unfold puff pastry sheet onto a flat surface.
- Spread a thin layer of liquid marble or liquid chocolate over pastry sheet, leaving a 1-inch border for rolling.
- In a bowl, mix sugars, cocoa, coffee granules, cinnamon and ground nuts.
- Sprinkle powdered mixture over liquid marble or chocolate.
- Roll as for a jelly roll, place seam side down and cut into 18 thin slices. Place slices on prepared cookie sheet.
- Bake, uncovered, at 350 degrees for 20 minutes, until puffed and golden.
- Serve dusted with confectioners' sugar, if desired.
You can easily turn these pinwheel cookies into a yummy strudel. After rolling like a jelly roll, brush with a lightly beaten egg. Bake at 375 degrees F for 35 minutes, until golden. Cool for 30 minutes, sprinkle with confectioners' sugar and slice into 8 thick pieces.
This recipe was adapted from one given to me by champion baker Rebbetzin Heller. I consider it a mark of her infinite kindness that she shared her trade secrets with a novice like me. She taught me about ingredients like liquid marble. Just look for it in the supermarket baking section with the other chocolate products. Now I give people the recipe and say, quite matter-of-factly, "and of course, you use liquid marble," as though it's something I've known about my entire life.