Makes 32 – 36 pieces 
1 teaspoon grape seed oil
1 tablespoon unsalted butter
2 cups sweet onion (finely diced)
1 cup apple (finely diced)
½ teaspoon ground pepper
¼ teaspoon salt
2 tablespoons maple syrup
½ cup soft goat cheese
16 fresh basil leaves
2 sheets of puff pastry, thawed in the refrigerator overnight
Preheat oven to 425 F.
In a fry pan, sauté the onion in the butter and oil till golden brown (about 10 minutes on medium heat), add the apple and cook anther 5 minutes. Add in salt, pepper , maple syrup and mix. Remove from pan and let cool on a plate. Best to place in the fridge for 30 minutes if you have the time.
Lay out the two sheets of puff pastry (keeping them on the sheets they are rolled in). Place the widest part of the sheet in front of you. Evenly divide the onion mixture and sprinkle over each sheet. Split and sprinkle the goat cheese over each sheet. Place two rows of basil leaves at the bottom of each sheet (closest to you). With each pastry sheet, begin to roll upwards ensuring you have an even roll till you reach near the end. Then carefully seal and place the edge on the bottom. Squeeze slightly with your hands to make sure the roll is secure. NOTE: at this point you can cover the roll and place it in the frig till ready to bake.
Carefully with a serrated knife, cut ½ inch slices down teach roll. Place each pinwheel on a baking sheet covered with parchment paper and bake for about 15 to 20 minutes until golden brown and puffed. Cool slightly, before serving.