- 1 block of puff pastry (397 grams/14 oz) thawed, or two sheets of store bought puff pastry
- 4 oz (1/2 cup) runny honey , plus extra for drizzling
- 2 tbsp maple syrup
- 1 1/2 tsp ground cinnamon
- 1 tbsp raw cocoa powder
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 1 tsp vanilla paste or extract
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3/4 cup almonds , toasted and chopped (smaller rather than larger chunks)
- 1 largish Granny Smith apple (or two small, peeled, cored, chopped into 1/4″ cube (or slightly smaller) mixed with juice from 1/2 lemon
- 1 egg yolk , mixed with a little milk
- toasted sliced almonds for garnishing (approx 1/3-1/2 cup)
Preheat the oven to 400F and line two baking sheets with parchment paper.
Roll out the thawed but chilled dough into a 13″x15″ rectangle. If using sheets, place one sheet on top of the other, press firmly with your rolling pin to get them to adhere, and then roll out. The rectangle should be with the short ends on the top and bottom when looking down at it.
Combine the honey, maple syrup, cinnamon, cocoa, ginger, cardamom, vanilla, salt and pepper in a small bowl.
Using an offset spatula, spread this mixture evenly across the sheet of pastry, leaving a 1/4 border.
Scatter the chopped almonds and apple bits over the spread.
Carefully roll up, (like a cinnamon roll) as tightly as you can without breaking the pastry. Brush all over with the egg wash.
Using a very sharp knife, trim the edges 1/2 inch, and then cut it in half down the middle, crosswise. Take each half and cut it into 2 equal portions. Cut each portion into 3 equal slices. This will give you 12 slices or rolls.
Carefully transfer each roll (I use a bench scraper to loosen from the counter) to the parchment lined baking sheet. Leave about 3/4″ space between each slice. Drizzle some more honey over each one and scatter the toasted almond slices over the honey.
Bake for 25-30 minutes, or until golden brown.
Once cool, you can sprinkle with powdered sugar if desired.
Serve warm or at room temperature.
You can store in an airtight container. But not for too long. Reheat in a toaster oven (or conventional oven) at 325 till warmed through, and the puff pastry has dried out slightly. You want that slight crunch to the pastry.