CINNAMON & RAISIN SWIRLS
- Plain flour, for dusting
- 500g pack puff pastry
- 75g unsalted butter, softened
- 75g golden caster sugar
- 2 tsp ground cinnamon
- 100g California Raisins
- 1 medium egg, beaten
Preheat the oven to 220°C, gas mark 7. Line 2 large baking trays with baking parchment.
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 raisins, then roll the rectangle from the short side to make a sausage, sealing the bottom edge with a little egg. Chill for 10 minutes until completely firm. Then, with a serrated knife, cut into 16 slices. Lay flat-side down on the 2 baking trays and press them slightly so they spread out a little. Chill for 20 minutes.
Brush with the egg and bake for 18-20 minutes until golden. Serve warm.
Try using different spices such as ground ginger or cardamom. Great served warm but the roll can be prepared ahead and left in the fridge to chill until needed.