Pinot Grigio



  • 30g butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon finely grated orange rind
  • 150g dried figs, chopped
  • 1 cup hazelnut meal
  • 2 sheets frozen ready-rolled puff pastry, partially thawed (see note)
  • extra maple syrup, to serve


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Place butter, maple syrup and orange rind in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until combined. Add figs. Cook, stirring, for 5 minutes or until figs are tender. Remove from heat. Stir in hazelnut meal.
  3. Place a pastry sheet on a flat surface. Spread half the fig mixture along one long edge. Roll up pastry tightly to enclose filling. Using a sharp knife, cut the roll into 6 slices. Place slices cut side up, on prepared tray, 5cm apart. Repeat with remaining pastry and fig mixture.
  4. Bake pinwheels for 10 to 15 minutes or until puffed and golden. Serve drizzled with maple syrup.

Juicy apples and crunchy pear with a flutter of floral notes and crisp acidity.