Fig & Pistachio Pinwheels (Canapé / Buffet)
May 01, 18
By Inesa Slevaite
|Pistachios Recipe Snacking
A recipe that’s perfect to add to the canapé (or buffet) section of your ‘recipe finds’ book and if you haven’t got a canapé section then this is your chance to add one! These pinwheels won’t last 5 minutes, they’re light, crunchy and uber flaky. I’ve made sure these pistachio and fig pinwheels aren’t ridiculously sweet so they can satisfy both types of guests…what a genius! I used gluten-free vegan pre-roll puff pastry for this recipe (because sometimes it just not worth it!). You could eat the pinwheels straight out the oven but, one, you’ll burn your tongue and two, they’re so much better cold.
Makes 15 small pinwheels
280g Vegan gluten-free puff pastry
15g Borna Natural Kernels
1/2 tsp vanilla extract
5ml Almond Milk (to help the pastry brown)
Coconut Oil or vegan butter (to grease the pan)
♥ Scoop the flesh out of the figs by cutting them in half a scooping the middle out with a spoon. Mix with the agave syrup and vanilla extract
♥ Unroll the pre-rolled pastry from the packet onto a dry/clean surface sprinkled with a little flour.
♥ With a spoon spread the fig mixture evenly over the top of the whole pastry.
♥ Chop 10g of natural kernels into small pieces and sprinkle on top of the pastry.
♥ With clean hands roll the pastry (starting from one of the shorter ends) tightly so it makes a long cylinder shape (if a little mess squeezes out at the end just clean it up with your finger or paper towel).
♥ Preheat the oven to 180°C. Place the rolled pastry in the fridge to chill for 10 minutes so it firms up and doesn’t turn into, what will look like, a massacre.
♥ Take the pastry out of the fridge and place onto a floured surface. Cut the ends off the rolled pastry with a shape knife (to make it look pretty) and then slice into 15 equal pinwheels
♥ Move the pastries to a lined baking tray that has been lightly grease with coconut oil or vegan butter.
♥ Using a pastry brush, brush the almond milk lightly over the top and around the sides of each of the pinwheels.
♥ Chop the natural kernels and evenly sprinkle on top of the pastry.
♥ Cook for 20 minutes.
♥ Let the pastries cool, if you want them to stay extra crispy carefully transfer them to a cooling rack. They’ll take roughly 15 minutes to cool.
You have to promise me one thing…and that’s no to eat them before all your guests arrive. We love to see what you get up to in the kitchen with our products, tag us on Instagram using our hashtag #nutsaboutborna.
Emma Langston, Content Writer at Borna Foods