323514-1-eng-GB_4819

Cinnamon and raisin swirls

  • for lots of people
  • Takes 15 minutes to make, 18-20 minutes to cook, plus chilling
  • Easy
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.

Nutritional info per serving

Per pastry: 191kcals, 11g fat (6.7g saturated), 3g protein, 21.6g carbs, 9g sugar, 0.1g salt

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INGREDIENTS

Plain flour, for dusting
1 quantity home-made puff pastry (see our recipe)
75g unsalted butter, softened
75g golden caster sugar, plus extra for sprinkling
2 tsp ground cinnamon
60g sultanas
1 medium free-range egg, beaten with 2 tbsp milk

METHOD

1. Preheat the oven to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm.
2. Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Scatter with the sultanas, then roll the rectangle from the short side to make a sausage. Chill for 10 minutes until completely firm. Then, with a serrated knife, cut into 16 x 1.5cm slices. Lay flat-side down on a baking sheet and press them slightly so they spread out a little. Chill for 20 minutes.
3. Brush with the egg mixture. Sprinkle with sugar and bake for 18-20 minutes until golden. Serve warm, sprinkled with sugar. Click here for more tips on How to make Danish pastries.

  • 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.

From March 2010

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