AuthorGeo FoodsCategoryDessertIngredients
Preparation
Lightly dust a work surface with flour, roll out the pastry, then brush well with beaten egg. Mix the sugar and ground cinnamon in a bowl and sprinkle over the pastry. Fold the pastry in half towards you and pinch the edges to seal. Roll out again, and then cut the pastry into strips. Take a strip and twist it into a corkscrew shape by holding one end and twisting the other. Wrap the pastry around itself so that you have a flat, twisted spiral. Tuck the end underneath the pastry, squeezing to stick it. To bake, heat the oven to 180°C. Put the pastries on a baking paper-lined tray and glaze with more beaten egg. Bake in the oven for 20-25 minutes, until golden and cooked through.
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· Plain flour · 500 g puff pastry · 1 egg · 75 g golden caster sugar · 1 tablespoon ground cinnamonDirections
1Lightly dust a work surface with flour, roll out the pastry, then brush well with beaten egg. Mix the sugar and ground cinnamon in a bowl and sprinkle over the pastry. Fold the pastry in half towards you and pinch the edges to seal. Roll out again, and then cut the pastry into strips. Take a strip and twist it into a corkscrew shape by holding one end and twisting the other. Wrap the pastry around itself so that you have a flat, twisted spiral. Tuck the end underneath the pastry, squeezing to stick it. To bake, heat the oven to 180°C. Put the pastries on a baking paper-lined tray and glaze with more beaten egg. Bake in the oven for 20-25 minutes, until golden and cooked through.
Ingredients
Directions
Lightly dust a work surface with flour, roll out the pastry, then brush well with beaten egg. Mix the sugar and ground cinnamon in a bowl and sprinkle over the pastry. Fold the pastry in half towards you and pinch the edges to seal. Roll out again, and then cut the pastry into strips. Take a strip and twist it into a corkscrew shape by holding one end and twisting the other. Wrap the pastry around itself so that you have a flat, twisted spiral. Tuck the end underneath the pastry, squeezing to stick it. To bake, heat the oven to 180°C. Put the pastries on a baking paper-lined tray and glaze with more beaten egg. Bake in the oven for 20-25 minutes, until golden and cooked through.