Cinnamon Whirls

 A cheat at one of our most favourite desserts with no compromise on taste – you may even prefer puff pastry over yeast dough

Ingredients

  • 1 box Pastry World puff pastry sheets rolled
  • 50g butter (at room temperature)
  • 50g demerara sugar plus extra for dusting
  • 1tbsp ground cinnamon
  • 1 egg
  • 2 tbsp icing sugar
  • Warm water

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4) and line a baking tray with greaseproof paper
  2. In a bowl, combine the butter, sugar and cinnamon until well mixed
  3. Unravel the puff pastry, keeping it on the provided baking paper
  4. Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longer sides
  5. Using the baking paper, gently roll the pastry into swirls, pressing the 1cm gap onto the roll gently to seal the roll
  6. With a sharp knife, cut the pastry into sections – around 2cm thick. Place each swirl onto a lined baking tray (you can reuse the baking paper we provide) with a good distance between each swirl to accommodate the expansion.
  7. Use a beaten egg to lightly coat each swirl and sprinkle some sugar over the top.
  8. Leave to rest for around ½ hour
  9. Bake in a preheated oven for 20 minutes or until golden brown
  10. Meanwhile, in a small bowl, mix the icing sugar with a little warm water to create your icing drizzle
  11. Remove the cinnamon whirls from the oven and, whilst still warm and on the baking tray, drizzle with your icing.
  12. Once cool enough to touch, transfer to a wire rack to cool completely or tuck in right away