Sugar free take on a Danish cinnamon swirl pastry, this version is packed with naturally sweet apples and banana.
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Sugar free take on a Danish cinnamon swirl pastry, this version is packed with naturally sweet apples and banana.
*Gluten free alternative
Preheat the oven to 200Fan (220c/425F/ Gas 7) and line a baking tray with non-stick baking paper. Put the banana in a flat-bottomed bowl and mash well with the back of a fork. Grate the apple: no need to remove the skin, but grate around the central core and discard it.
Add the apple pulp to the banana, along with the ground almonds, cinnamon and vanilla extract and give it all a good stir. Unroll the puff pastry and spoon on the banana mix.
Using the back of a tablespoon, evenly spread the mixture from edge to edge. Starting at one of the short ends, roll up the pastry into a sausage shape. Use a serrated knife to cut the roll into 12 slices. Lay each pinwheel onto the lined baking tray, cut side down so that you see the lovely spiral pattern on top.
Bake for 15-20 minutes, or until the pastry is puffed up and golden. These pinwheels will keep for 3 days in the fridge; reheat for 5 minutes in a hot oven. Or freeze for up to 3 months and cook them from frozen at 180c Fan (200c/400F/Gas 6) for 10 minutes or until piping hot all the way through.
Recipe from the What Mummy Makes Family Meal Planner by Rebecca Wilson | DK | RRP £9.99
