Cinnamon swirl
A quick version of a cinnamon bun using puff pastry
Servings: 16 swirls
Equipment
- 1 Butter knife
Ingredients
- 1 sheet 375 g puff pastry
- 100 gram butter
- 2 tbsp cinnamon
- 2 tbsp sugar
- 1 egg
Instructions
- Take out the butter ahead of time to make sure it is nice and soft, which will make it easier to spread.
- Set the oven to 200 degrees Celsius (400F).
- Unroll the puff pastry and use a butter knife to spread the butter evenly over the pastry sheet.
- Mix together cinnamon and sugar and sprinkle generously over the whole sheet.
- Roll up the puff pastry from the long side and cut in 2 cm rolls.
- Place on a cookie sheet with the cut side up. Gently press on the swirls.
- Whisk an egg and brush the swirls with the egg wash.
- Place in the middle of the oven for 12-15 minutes.
- Take out and let rest on a wire rack, until cooled down enough to eat
Notes
Leave one long edge empty of filling, about 1 cm, and roll it from the opposite side so that the filling doesn’t pour out as you roll the puff pastry. If you want to anchor the dough to make sure the swirls doesn’t open up, apply some egg wash on this empty strip, before finishing the roll, press gently on the dough end bit to make it stick.