CINNAMON AND CHOCOLATE SWIRLS.
1 roll of puff pastry
30ml (2 tbls) brown sugar
5ml (1 tsp) cinnamon
Chocolate drops to taste or chop up a slab of chocolate into small pieces...
1 egg
Preheat the oven to 200˚C and grease a baking tray.
In a small bowl mix together brown sugar and cinnamon.
Unroll the sheet of puff pastry and sprinkle the sugar and cinnamon mixture over the entire sheet of pastry.
Sprinkle a few of the chocolate drops over the pastry to give the Cinnamon Swirls a rich chocolate taste.
Re-roll the pastry making sure that all the filling does not fall out.
Cut the pastry into 1½cm slices and place them flat on to the greased baking tray.
Beat the egg in a separate container and using a pastry brush, paint the beaten egg over the cinnamon swirl slices.
Place in the oven and bake for approximately 15 minutes or until the pastry is a golden brown color and crispy in texture.
Eat while still warm.
1 roll of puff pastry
30ml (2 tbls) brown sugar
5ml (1 tsp) cinnamon
Chocolate drops to taste or chop up a slab of chocolate into small pieces...
1 egg
Preheat the oven to 200˚C and grease a baking tray.
In a small bowl mix together brown sugar and cinnamon.
Unroll the sheet of puff pastry and sprinkle the sugar and cinnamon mixture over the entire sheet of pastry.
Sprinkle a few of the chocolate drops over the pastry to give the Cinnamon Swirls a rich chocolate taste.
Re-roll the pastry making sure that all the filling does not fall out.
Cut the pastry into 1½cm slices and place them flat on to the greased baking tray.
Beat the egg in a separate container and using a pastry brush, paint the beaten egg over the cinnamon swirl slices.
Place in the oven and bake for approximately 15 minutes or until the pastry is a golden brown color and crispy in texture.
Eat while still warm.
