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Cinnamon and Vanilla Raisin Swirls

Cinnamon and Vanilla Raisin Swirls

This is a quick pastry recipe that uses cinnamon to great effect especially for the festive season and looks great on a party platter table.

bar Cinnamon and Vanilla Raisin Swirls
If you’re not keen on dried fruits, you could replace the currants with chocolate chips.

Picture by Manju Malhi

Makes approximately 24 pieces

Plain flour, for dusting
1 quantity of ready roll puff pastry
40g unsalted butter, softened
50g caster sugar
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
60g currants or raisins


Preheat the oven to 180°C/350F/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm.
Beat together the butter, sugar, vanilla and ground cinnamon in a bowl.
Then dip a pastry brush into the butter mixture and spread over the pastry. Scatter with the currants or raisins, then roll the rectangle from the short side to make a sausage shape. Place in the refrigerator for 10 minutes to make the roll firm. This makes it easier to cut into rounds.
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. You could chill the swirls again for 10 more minutes in the refrigerator.
Then bake for 16-18 minutes until golden and puffed up.
Serve warm with a dusting of icing sugar.


You could also bake them from frozen too. They can be stored frozen in a sealed container for up to 1 month.

(c) 2012

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