And when you crush an apple with your teeth, say to it in your heart:
Your seeds shall live in my body,
And the buds of your tomorrow shall blossom in my heart,
And your fragrance shall be my breath,
And together we shall rejoice through all the seasons.
Autumn comes to Lahore quite late. It’s almost the end of October and still the afternoons are pretty warm. What comes timely is apple harvest – red, gold, juicy and luscious! Right on time to remind that nature is ripe and ready for change.
The mornings and nights are already beautiful, open, breezy and cool on the cheeks. Home is ready to bathe in the warm aroma of apple and cinnamon baked desserts. I have a long list on the blog that I make with these two ingredients but the easiest and most yummy on this list are these Apple & Date Pinwheel Cookies.
If you have ready to use puff pastry in the freezer then really I can’t think of a more hassle free way to wow your guests or indulge yourself. These Apple & Date Pinwheel Cookies are light, crispy twirls of puff pastry stuffed with a gooey mix of apples, dates, cheese, honey and cinnamon. No refined sugar needed at all!
One satisfactory bite into layers of flavours and textures and you will not believe that these were made in minutes.
The best thing is you can add any hard cheese of your choice as well as crushed dried nuts and dried fruits to make it suit your taste.
1 apple(almost 1+1/2 cup chopped)
7-8 soft dates
1 cup cottage cheese or paneer
2 teaspoons honey or maple syrup
1/4 teaspoon cinnamon powder
2 puff pastry sheets (6×6 inch)
This Is What You Do:
Thaw frozen puff pastry sheets at room temperature.
Preheat oven to 170 degrees C.
Finley chop apple, dates and cheese. Mix in a bowl with honey/maple syrup and cinnamon powder.
Spread a sheet in a dish. Evenly and generously spread apple and date stuffing over it.
Start rolling tightly from one end to make a log.
Cut the log with a sharp knife into 1/2 inch thick slices.
Lightly grease a baking tray. Place the pinwheels 2 inches apart flat on the tray.
Bake for 8-10 minutes or till the pastry is nicely puffed and golden.
Cool on wire rack. Save in an airtight container. Stay good for 3-4 days.
Makes 24 cookies.