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)
- 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
- 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.
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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