Main Ingredients:

1 sheet of puff pastry (about 25x25 cm), thawed if frozen

100g Chopped peanuts

100g Chocolate sauce

Supplementary Ingredients (optional):

1 beaten egg (for egg wash)

Production Methods:

Prepare the Pastry Base

Lay out the puff pastry sheet on a clean surface or baking paper.

If using sauce, spread a thin layer evenly over the pastry.

Add Fillings

Sprinkle the chopped peanuts and shredded cheese on top.

Add herbs or extra ingredients if desired (e.g., olives or basil).

Roll and Slice

Carefully roll the puff pastry sheet into a tight log, starting from one end.

Use a sharp knife to cut the roll into 1.5–2 cm-thick slices.

Arrange in Air Fryer

Place the pinwheels into the air fryer basket, leaving space between each piece.

Optional: Brush the tops with beaten egg for a golden finish.

Cook

Preheat the air fryer to 170°C (338°F). Press the ‘cake’ button.

Air fry the girelle for 12 minutes, or until golden and puffed.

Check at minute 10 to avoid over-browning.

Serving Suggestions:

Serve warm as a snack, appetizer, or party finger food. They pair well with dipping sauces like marinara, garlic mayo, or a yogurt dip.