Chocolate and toffee pinwheel cookies

For a couple of years now, I've had a small bag of toffee almond and walnut pieces and didn't know what to do with them. Originally, they're suggested to top off your ice cream. But it's winter and too cold to eat ice cream. So instead I used some in these. I still have more left over too.

- 1 sheet puff pastry

- 2 tablespoons butter, melted

- 3 tablespoons brown sugar

- 1/4 teaspoon cinnamon

- 1/2 cup toffee bits

- 1/2 cup mini choc chips

- 1/2 cup pecans, chopped

- 1 egg, lightly beaten for paste

1. Roll out the pastry and brush with melted butter. 

2. Sprinkle the brown sugar and cinnon on top. 

3. Sprinkle the toffee, pecans, and choc chips on top. (I mixed all these in a bowl first).

4. Roll up the pastry into a log and deal with a strip of egg wash. 

5. Cut into 1/2 inch slices and place on a lined oven tray. Bake at 180 degrees Celsius for 14-16 minutes. Cool.