May 1, 2012

Sweet Tuesday....

Chocolate & Toffee Pecan Pinwheel Cookies

1 sheet of puff pastry
2 tablespoon butter, melted
3 tablespoon brown sugar, sifted
1/4 teaspoon cinnamon
1/2 cup toffee bits
1/2 cup mini chocolate chips
1/2 cup salted pecans, chopped
1 egg, lightly beaten for egg wash

Defrost puff pastry according to instructions. Lightly cover work surface with flour and roll out puff pastry. Brush puff pastry with melted butter.
Sift brown sugar and cinnamon and sprinkle on top of puff pastry.
Place toffee bits, pecans and chocolate chips in a bowl and toss. Sprinkle mixture on top of brown sugar.
Starting from the bottom, roll pastry into a log. Brush top edge with egg wash to seal log. Brush egg wash all over log.
Slice log into 1/2 inch pieces for pinwheel. Place pinwheels on parchment-lined bakes sheet.
Bake at 375 degrees for 14-16 minutes or until puff pastry cookies turn golden brown. Cool on a wire rack.

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