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With puff pastry, custard, and chocolate chips — all your favorite dessert flavors — blended
together in a crispy pinwheel, this confection will surely please all your dessert lovers.
Yields 25-30 pinwheels
1 16-ounce (450-gram) container pareve whipping cream
1 3 and 1/2-ounce (100-gram) package Gefen Instant Vanilla Pudding
1/2 cup parve vanilla custard (I used Baker’s Choice)
1 15-ounce (425-gram) Gefen Puff Pastry Sheet
2/3 cup Haddar Mini Chocolate Chips, divided
confectioners’ sugar, for dusting
Beat the pareve whipping cream in a bowl until stiff. Slowly add the vanilla pudding as you mix. When incorporated, add the vanilla custard until just combined.
Cut the puff pastry sheet in half. On a floured surface, roll the dough into a 12×16-inch (30×40-centimeter) rectangle. Spread half of the custard filling onto the dough. Sprinkle 1/3 cup mini chocolate chips onto the filling.
Roll the second piece of dough to the same size and place on top of the filling. Spread the rest of the filling onto the second piece of dough and sprinkle with the remaining chocolate chips.
Very carefully and gently, roll the dough into a jelly roll shape without pressing too much so that the filling doesn’t come out. Place roll on a baking sheet and freeze for one hour.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper. Remove the pastry roll from the freezer. With a very sharp, large knife, cut into 1/4–to–1/2-inch (1/2–to–1-centimeter) slices and place on the baking sheet immediately. Don’t put them too close together.
Bake for 35–40 minutes, or until golden. Remove from oven and allow to cool completely. Dust with confectioners’ sugar. With a spatula, very gently remove them from the pan. Don’t keep these in a container, only in a pan or platter, gently covered in foil, since you want them to remain crispy.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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