To make the puff pastry:
Preheat the oven to 180°C (or follow the instructions on the puff pastry packet).
Unroll the sheet of puff pastry on a lightly floured surface, leaving the baking paper underneath if already attached.
To spread the chocolate:
Spread the dark chocolate pieces evenly over the surface of the puff pastry, leaving about 1cm (0.4in) around the edges.
To roll up:
Roll up the puff pastry starting from the long side, until it forms a long cylinder. Press down lightly to seal.
To cut out the pinwheels:
With a sharp knife, cut the puff pastry into slices about 1-1.5cm (0.4in) thick.
To arrange on the baking sheet:
Place the pinwheels on a baking sheet lined with baking paper, cut side up.
To brush and cook:
Brush the pinwheels with beaten egg to ensure they stay shiny and golden during baking.
Bake in preheated oven for about 15-20 minutes or until the pinwheels have risen and are golden brown on top.
Finish:
Once cooked, leave them on the baking sheet to cool for a few minutes.
Optionally, sprinkle the pinwheels with powdered sugar before serving.
These chocolate pinwheels are perfect to enjoy freshly baked while still warm and the chocolate is melted and creamy. They are perfect for a quick snack or to end a meal with a delicious and easy to make dessert. Enjoy your meal!
