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  • Made By Emily

CINNAMON AND RAISIN SWIRLS: IT’S PASTRY WEEK!

Bread. Pastries. Pasties. Cakes. Pies. – The joys of a bakery!


It is undeniable that the world of a baker must be utterly divine constantly being surrounded by the warming scent that bakeries emit! Every time I walk past a bakery, my nostrils are suddenly on high alert with wafts of freshly baked bread and delicious pastries instantly drawing me inside. My nose twitches, I salivate and very abruptly my belly rumbles – all senses are geared up and ready to tuck in.


I think the old wives tale that ‘when selling your home, you’ll get a buyer if you bake fresh bread prior to the viewing’ has an element of truth behind it. It is the simple fact that the smell of baked goods conjure a unique sensory experience. Performing this act, ultimately impresses someone and promotes a lifestyle image of which thus makes it customary that you will fall in love with the house.


This week, The Great British Bake Off celebrates pastry week and cooking a recipe within the theme is simply the best way to join in! Every Tuesday, my friends and I join together to watch the episode. Each week a new person is nominated to bring along some baked treats that fall within the weeks theme. This week, it was my turn and I opted for Cinnamon and Raisin Swirls. Bitesize, flaky, sweet, buttery treats. Plus these with a cuppa, equals the best way to watch GBBO.


Cinnamon and Raisin Swirls – Inspiration from @DeliciousMagazine

(I followed Delicious Magazine’s Recipe to make the Puff Pastry: https://www.deliciousmagazine.co.uk/recipes/danish-pastry-dough/)


Ingredients:

1 quantity of homemade puff pastry – see above link.

75g unsalted butter

75g golden caster sugar

4 tsp ground cinnamon

1 tsp vanilla extract

80g sultanas or raisins

1 free range egg


Method:

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.


Enjoy!


Emily x



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