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Pumpkin Puff Pastry Pinwheels

Pumpkin Puff Pastry Pinwheels

Ingredients:

1 – 17.3 oz. package Puff Pastry sheets, thawed
1 – 8 oz. container Herkimer® Pumpkin Spread
½ cup mini chocolate chips (optional)

Directions:

Unfold one sheet of puff pastry on lightly floured surface. Using a rolling pin, gently roll out to ¼” thickness. Spread ½ container of Herkimer® Pumpkin Spread evenly over surface, leaving about 1” border around the edges. Sprinkle with ¼ cup mini chocolate chips, if desired. Starting at the wide end, roll dough to form a log. Repeat steps with second puff pastry sheet and remaining ingredients. Chill for one hour. Slice logs into 1” thick slices and place on baking sheet lined with parchment paper. Bake at 375 degrees for 20-25 minutes.

Tip: To make this even more decadent, serve with Herkimer® Dark Chocolate Fondue Dip

Variations: In place of mini chocolate chips, try using walnuts, white chocolate chips, or raisins.

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