Perfect little puffed bites, stogged full of cinnamon and glazed with a tangy sweet lemon drizzle. Delicious!
1 package of all butter puff pastry
2 heaped tsp of ground cinnamon
4 TBS of demerara sugar (Turbinado)
2 TBS butter melted
more demerara sugar for sprinkling
For the glaze:
8 TBS of sifted icing sugar
the juice of half a lemon
Unroll your puff pastry, leaving it on the liner paper. Combine the cinnamon and sugar. Sprinkle evenly over top of the pastry. Starting at one short end and using the liner paper to help you, roll up tightly as a jelly roll, up to the centre of the pastry. Flip around and then repeat from the other side, again meeting in the middle. Place in the refrigerator to chill for about 15 minutes. Remove from the refrigerator and cut into 12 equal slices. Place evenly spaced and leaving at least 3 inches between each, onto the baking sheet. Flatten slightly with the palm of your hand and brush each with some of the melted butter. Sprinkle with some of the demerara sugar
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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