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Parve
Easy
1 Hour
Diets 
I can’t be the only one with some apples just a tad too soft for snacking lying in the fruit drawer. Most often they’re turned into a fruit crumble for Shabbos, and once in a while an applesauce, but this time I was thinking perhaps I could prep ahead for Yom Tov. I decided to play around and make them into a dessert. These pinwheels are super quick and easy, yet tasty and presentable. (And yes, apples qualify as a pantry staple for this column! You may not store them in your pantry, but for our purposes, they fit right in.) Yields 36 pinwheels
4 apples (I used Cortland, but any variety works), peeled and diced
3 tablespoons margarine
1/2 teaspoon Gefen Cinnamon
1/3 cup sugar
3 tablespoons plus 2 tablespoons water, divided
2 teaspoons Gefen Cornstarch
baking chocolate squares, cut in half
1 package 3-inch (7 and 1/2 centimeter) puff pastry squares, defrosted but still cold (I used Gefen)
1 egg, beaten
confectioners’ sugar, for dusting
In a medium pan, melt margarine with cinnamon. Add apples, sugar, and three tablespoons water.
Cover and cook for eight to 10 minutes, stirring occasionally, until apples are slightly softened.
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.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
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.
Lay your pinwheel on the prepared baking sheet and repeat with remaining puff pastry squares and filling.
Brush the pinwheels with beaten egg and bake for 17–20 minutes, until golden brown.
Before serving, dust with confectioners’ sugar. Serve with a scoop of vanilla ice cream and a drizzle of caramel syrup.
Photography by Saraizel Senderovits
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