Cinnamon and raisin swirls
- Published: 28 Feb 10
- Updated: 18 Mar 24
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.
Fill the kitchen with delicious scents with more cinnamon recipes.
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for lots of people
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Takes 15 minutes to make, 18-20 minutes to cook, plus chilling
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
- 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.
- 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.
- 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.
- Recipe from March 2010 Issue
Nutrition
Per pastry
- Calories
- 191kcals
- Fat
- 11g (6.7g saturated)
- Protein
- 3g
- Carbohydrates
- 21.6g (9g sugars)
- Salt
- 0.1g
delicious. tips
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.
Buy ingredients online
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made these on several occasions, never last long, much better than shop bought DELICIOUS!
Made these and they were delicious. I would highly recommend! Thanks for the recipe!