If you have a nut allergy, you can omit the ground almonds, but ensure you squeeze out the juice from the grated apples before mixing with the rest of the ingredients, otherwise it’ll result in soggy pastry
1 large banana
1 red eating apple
1 heaped tbsp ground almonds (see note)
1 heaped tsp ground cinnamon
1 tsp pure vanilla extract
1 x 375g (13oz) sheet of ready-rolled puff pastry
A take on a Danish cinnamon swirl pastry, this version is packed with naturally sweet apples and banana. Whip up a batch to have warm for breakfast, and pop the rest in the freezer to enjoy another day.
1. Preheat the oven to 200ºC fan (220ºC/425ºF/Gas 7) and line a baking tray with non-stick baking paper.
2. Put the banana in a flat-bottomed bowl and mash well with the back of a fork. Grate the apple: no need to remove the skin, but grate around the central core and discard it. Add the apple pulp to the banana, along with the ground almonds, cinnamon and vanilla extract and give it all a good stir.
3. Unroll the puff pastry and spoon on the banana mix. Using the back of a tablespoon, evenly spread the mixture from edge to edge. Starting at one of the short ends, roll up the pastry into a sausage shape. Use a serrated knife to cut the roll into 12 slices.
4. Lay each pinwheel onto the lined baking tray, cut side down, so that you see the lovely spiral pattern on top. Bake for 15–20 minutes, or until the pastry is puffed up and golden.
5. These pinwheels will keep for 3 days in the fridge; reheat for 5 minutes in a hot oven. Or freeze for up to 3 months and cook them from frozen at 180ºC fan (200ºC/400ºF/Gas 6) for 10 minutes, or until piping hot all the way through.
What Mummy Makes: Family Meal Planner by Rebecca Wilson. Published by DK, 10 December, £9.99.