Hazelnut Banana Pinwheels with Heritage Flaky Puff
Photos by Simon Lambert
Makes: 6–7 pinwheels
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Skill level: Easy
Ingredients
1 sheet Heritage Bakers ready-rolled flaky puff pastry (approx. 250g), just thawed
60g hazelnut spread (e.g. Nutella)
1 ripe banana, thinly sliced
1 tsp sugar (optional, for extra caramelisation)
1 egg yolk + 1 tsp milk, for brushing
Icing sugar, to dust (optional)
Method
Preheat the oven to 200°C (180°C fan). Line 6–7 muffin tins or a tray with baking paper.
Lay the pastry sheet flat. Spread hazelnut spread evenly across the surface.
Arrange banana slices in a single layer over the spread. Sprinkle with brown sugar if using.
Roll the pastry up tightly into a log. Slice into 6–7 even pinwheels.
Place into muffin tin holes. Brush tops with egg wash.
Bake 12–15 minutes until golden and puffed.
Let cool slightly. Dust with icing sugar to finish (optional, but pretty!).
Recipes by Alison Lambert
