Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 9 people
Difficulty level: 3 out of 4
11 Ingredients
- 1/2teaspoons mixed spice
- 2tablespoons brandy
- 2teaspoons icing sugar (for dusting)
- 3 sheet puff pastry, thawed
- 1 small granny smith apple, grated
- 1/3 cup whole-fruit cranberry sauce
- 1 1/2tablespoons honey
- 1 orange, rind grated, juiced
- 2/3 cup ricotta
- 1/3 cup caster sugar
- 1 cup dried cranberries
Nutrition per serving
1540kJ / 369Cal
1540 Kilojoules or 369 Calories
18% of daily energy intake*
Protein
5.5grams
Fat
11.3grams
Carbs
57.9grams
Sugars
32.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place cranberries, orange rind and juice, apple, caster sugar, brandy, cranberry sauce and mixed spice in a large saucepan over medium heat and stir to combine. Bring to the boil, then reduce heat to low and cook for 8-10 minutes or until most of the liquid has evaporated and the cranberries are soft. Transfer to a sterilised jar and cool.
Step 2 of 5
Place ricotta and honey in a large bowl. Whisk until well combined. Preheat oven to 210°C and line a baking tray with baking paper. Cut each sheet of pastry into 9 equal squares. Make a 3cm diagonal cut from each corner in towards the centre of pastry, ensuring the cuts do not meet. Place on prepared tray.
Step 3 of 5
Starting with the top right corner of each square, fold corner into the centre of the square. Repeat with the other corners to form a pinwheel.
Step 4 of 5
Place 1 tsp of the ricotta mixture in the centre of each pinwheel. Top each with 1 tsp of the fruit mince.
Step 5 of 5
Bake for 12-15 minutes or until golden and puffed. Cool on a wire rack and dust with icing sugar to serve.
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