I love the characteristic warmth ginger brings to any dish and here’s another recipe showing off ginger’s versatility. The recipe for the Rough Puff Pastry was featured on the blog a few weeks ago, and these are some of the beauties I made with it. Why not make your own (it’s easier than you think) and make yourself feel proud!
Chocolate & Ginger Pinwheels
- 100g dark chocolate
- 2 balls of stem ginger (from a jar)
- 30g light brown soft sugar
- 500g rough puff or puff pastry
Make the filling: in a food processor, blitz the chocolate, ginger and sugar to coarse crumbs.
Make the pinwheels: on a floured surface, roll the pastry to a 20 x 40cm rectangle and 5mm thick, with the longest side closest to you. Spread the filling evenly over the pastry then carefully press in. Starting with the longest side, roll the pastry up like a swiss roll. With a sharp knife, slice the pastry into 2cm slices and lay spiral-side up on two baking sheets lined with non-stick baking paper. Chill the pinwheels before baking, in this time preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.
Bake the chilled pinwheels in the preheated oven for 20-25 minutes, until risen and golden. Leave to cool for a few minutes on the baking trays before serving warm or cold.