1. In a medium pan, melt margarine with cinnamon. Add apples, sugar, and three tablespoons water.
2. Cover and cook for eight to 10 minutes, stirring occasionally, until apples are slightly softened.
3. Dissolve cornstarch in remaining two tablespoons water and add to the pan. Keep stirring until filling has thickened, but apples are not yet mushy. Remove from heat and allow to cool.
4. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
5. Working with one square at a time, cut each corner one inch (two and a half centimeters) towards the center. Place a piece of chocolate in the center of the square and a spoonful of apple filling over it. Fold over every other corner towards the center so that you’ve formed a pinwheel shape. Pinch the corners into the center tightly.
6. Lay your pinwheel on the prepared baking sheet and repeat with remaining puff pastry squares and filling.
7. Brush the pinwheels with beaten egg and bake for 17–20 minutes, until golden brown.
8. Before serving, dust with confectioners’ sugar. Serve with a scoop of vanilla ice cream and a drizzle of caramel syrup.
– I may have used some leftover potato starch in place of the cornstarch. It works the same way, and hurray for using up pantry leftovers!
– Of course you can use a store-bought canned filling instead of this homemade one, but this takes just minutes to make and is so much tastier!
– Defrost your puff pastry squares in the fridge, since you want them fully defrosted, but not so warm that they’re hard to shape.