Ingredients:
1 roll of rectangular puff pastry (approximately 230-250 g)
100 g of dark (or milk) chocolate, chopped or chips
1 egg (for brushing)
Powdered sugar for dusting (optional)

Preparation of the puff pastry:
Preheat the oven to 180°C static (or following the instructions on the puff pastry packaging).
Unroll the puff pastry sheet onto a lightly floured surface, keeping the baking paper underneath if it’s already included.
Chocolate distribution:
Distribute the dark chocolate pieces evenly over the surface of the puff pastry, leaving about 1 cm around the edges.
Rolling up:
Roll the puff pastry starting from the long side until it forms a long cylinder. Press lightly to seal the roll.
Cutting the pinwheels:
With a sharp knife, cut the puff pastry roll into slices about 1-1.5 cm thick.
Arrangement on the baking tray:
Place the pinwheels on the baking tray lined with baking paper, cut side up.
Brushing and cooking:
Brush the pinwheels with the beaten egg to make them shiny and golden during cooking.
Bake in the preheated oven for about 15-20 minutes, or until the pinwheels are puffed and golden on the top.
Finish:
Once cooked, let them cool on the tray for a few minutes.
Optionally, dust the pinwheels with powdered sugar before serving.
These chocolate pinwheels are perfect to enjoy freshly baked, when they are still warm and the chocolate is melted and creamy. They are ideal for a quick snack or to end a meal with a delicious and simple to prepare dessert. Enjoy your meal!