These apple puff pastry pinwheel rolls with ricotta are one of those treats that work any time of day, be it dessert, snack, or a sweet bite at brunch.
They’re flaky, creamy, gently sweet, and full of warm cinnamon-spiced apples with a bit of crunch from walnuts.
What I love most about this recipe is how easy and versatile it is. The ricotta gives the rolls a slightly more substantial feel (hello, protein!), while the cooked apple and date mixture adds natural sweetness without needing too much sugar.
And if you do have a sweeter tooth, you can mix a bit of sugar or sweetener into the ricotta, but honestly, I find the apple mix is sweet enough on its own.
What You’ll Need
This recipe makes 20 pastry rolls so they are perfect for sharing (or not!). You’ll need:
- 1 sheet puff pastry
- Apples (peeled and chopped)
- A small amount of butter
- Cinnamon and coconut sugar
- Sliced dried dates
- Ricotta cheese
- Crushed walnuts
- Optional: a bit of sugar/sweetener if you prefer a sweeter filling
- Optional: maple syrup for drizzling
How to Make These Apple Puff Pastry Pinwheel Rolls
Start by prepping the apple filling. In a small saucepan, cook peeled and chopped apples with butter, cinnamon, coconut sugar, and dates.
If things get dry or sticky, you can add a splash of water, but be careful not to add too much. You want the mixture soft but not watery or will make the base too soggy.
Once the apples are just tender and starting to break down, drain any extra liquid and let the mix cool.
While the filling cools, roll out your puff pastry, but only when you’re ready to use it. If it warms up too much, it becomes soft and tricky to handle.
Spread a layer of ricotta over the pastry, leaving a couple of inches bare at one end to help it seal when rolling.
Next, spoon the apple-date mixture evenly over the ricotta, then sprinkle crushed walnuts on top for texture and crunch. Roll the pastry up tightly into a log, then slice into 20 even pieces using a sharp knife.
Arrange the rolls cut-side-up on two parchment-lined baking trays, spacing them a few inches apart to allow for puffing and spreading. Bake at 400°F (200°C) for 25–30 minutes, or until the rolls are golden and puffed.
These are delicious warm or cold, and they store well in the fridge for a few days or you can freeze them and reheat later.
Why You’ll Love These Rolls
- Easy to make with store-bought puff pastry
- Naturally sweetened with dates and coconut sugar
- Flaky, soft, and rich in texture and flavor, so they’re perfect for both breakfast AND dessert
- Just sweet enough with the option to make them sweeter if you have a sweet tooth
- They’re great served warm or cold, plus they’re freezer-friendly!
Tips for Success
- Don’t skip draining the apple filling. Wet filling = soggy pastry
- Keep puff pastry cold until ready to roll for best results
- Use thick ricotta, not watery or overly soft varieties
- Add a bit of sweetener to the ricotta if you prefer a dessert-style finish
- Cool slightly before serving so the flavors have time to settle and the filling can hold together better
📌 Apple Puff Pastry Rolls with Ricotta (Recipe Card)
Ingredients (Makes ~20 pieces)
- 1 sheet puff pastry, defrosted but cold
- 1½ cups peeled and chopped apples (about 2 medium apples)
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 2 heaped tablespoons coconut sugar
- ¼ cup sliced dried dates
- Splash of water (if needed)
- ½ cup ricotta cheese
- 2–3 tablespoons crushed walnuts
- Maple syrup (optional)
Equipment
- Small saucepan
- Sharp knife
- Cutting board
- Baking tray
- Parchment paper
- Mixing spoon
Instructions
- Cook apples: In a small saucepan, cook apples with butter, cinnamon, coconut sugar, and dates over medium heat. Add a splash of water if needed. Cook until just soft, then drain excess liquid and let cool.
- Prep pastry: Roll out your puff pastry on a flat surface. Spread ricotta over the dough, leaving the top 2 inches clear to make it easier to seal when you roll it up.
- Assemble: Spoon apple mixture over ricotta and sprinkle with crushed walnuts.
- Roll and cut: Roll tightly into a log. Slice into 20 even pieces.
- Bake: Arrange on parchment-lined trays a few inches apart. Bake at 400°F (200°C) for 25–30 minutes, or until golden and puffed. It’s best to bake them on two separate trays.
- Cool slightly and serve warm or cold, drizzling with maple syrup for extra flavor.
