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This classic cinnamon and raisin swirls recipe uses home-made Danish pastry dough, though you can buy puff pastry if you're short of time.
Per pastry: 191kcals, 11g fat (6.7g saturated), 3g protein, 21.6g carbs, 9g sugar, 0.1g salt
Allow the pastry to chill completely once it has been rolled into a sausage shape – this will make it much easier to cut into rounds. Make up to the end of step 2, open-freeze until solid, then freeze in a sealed container for up to 1 month. Bake from frozen (brush with the egg mixture and sprinkle with caster sugar halfway through cooking) until golden brown and puffed up.
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I like the cinnimon rolls they are very nice
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