Pinwheels

Preheat oven to 350 degrees F. Lightly grease a cookie sheet with non-stick baking spray.

Unfold puff pastry sheet onto a flat surface.

Spread a thin layer of liquid marble or liquid chocolate over pastry sheet, leaving a 1-inch border for rolling.

In a bowl, mix sugars, cocoa, coffee granules, cinnamon and ground nuts.

Sprinkle powdered mixture over liquid marble or chocolate.

Roll as for a jelly roll, place seam side down and cut into 18 thin slices. Place slices on prepared cookie sheet.

Bake, uncovered, at 350 degrees for 20 minutes, until puffed and golden.

Serve dusted with confectioners’ sugar, if desired.

You can easily turn these pinwheel cookies into a yummy strudel. After rolling like a jelly roll, brush with a lightly beaten egg. Bake at 375 degrees F for 35 minutes, until golden. Cool for 30 minutes, sprinkle with confectioners’ sugar and slice into 8 thick pieces.

This recipe was adapted from one given to me by champion baker Rebbetzin Heller. I consider it a mark of her infinite kindness that she shared her trade secrets with a novice like me. She taught me about ingredients like liquid marble. Just look for it in the supermarket baking section with the other chocolate products. Now I give people the recipe and say, quite matter-of-factly, “and of course, you use liquid marble,” as though it’s something I’ve known about my entire life.