# Components:
→ Fruit Filling
01 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
02 - 1 tablespoon lemon juice
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon
→ Pastry & Caramel
05 - 1 sheet frozen puff pastry (about 9 ounces), thawed
06 - 3 tablespoons caramel sauce, plus additional for drizzling
07 - 1 tablespoon unsalted butter, melted
→ Garnish
08 - 1 tablespoon powdered sugar
09 - Additional caramel sauce, for drizzling
# Directions:
01 - Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
02 - Combine diced apples, lemon juice, granulated sugar, and cinnamon in a mixing bowl. Toss thoroughly and set aside.
03 - On a lightly floured surface, use a rolling pin to roll the thawed puff pastry to a 12-by-10-inch rectangle.
04 - Use a pastry brush to coat the pastry surface with melted butter. Evenly spread caramel sauce over the pastry, leaving a ½-inch border along one long edge.
05 - Distribute the cinnamon apple mixture evenly on top of the caramel layer.
06 - Starting at the long edge opposite the border, tightly roll the pastry into a log. Pinch the seam to seal. Slice the roll into 12 equal pieces using a sharp knife.
07 - Arrange cut pinwheels, cut sides facing upward, on the prepared baking sheet, spacing them apart for even baking.
08 - Place the baking sheet in the oven and bake for 20–22 minutes, until pinwheels are puffed and golden brown.
09 - Allow pinwheels to cool slightly. Drizzle with extra caramel sauce and dust with powdered sugar if desired. Serve warm or at room temperature.
