Cinnamon and raisin swirls
- March 2010
- for lots of people
- Takes 15 minutes to make, 18-20 minutes to cook, plus chilling
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.
- 11g (6.7g saturated)
- 21.6g (9g sugars)
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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