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/)
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
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.