Cinnamon whirls

Method

1 Preheat the oven to 200°C (180°C fan) mark 6. Sprinkle the worksurface with caster sugar in a horizontal rectangle measuring approximately 35.5cm (14in) x 23cm (9in). Unroll the pastry and lay it on top to fit the shape of the sugar rectangle. Trim the edges, then cut vertically down the middle to make two smaller rectangles.

2 Mix together the cinnamon, mixed spice and golden caster sugar in a small bowl. Sprinkle half the spice mixture evenly over the rectangles. Fold the top and bottom edges of the pastry pieces into the middle so they meet at the centre. Sprinkle the remaining spice mix over the surface and repeat, folding the upper and lower folded edges in to meet in the centre. Finally, fold in half lengthways to make a log shape.

3 Turn over each roll so seam faces down, trim off ragged ends, then cut into slices 1cm (½in) wide. Lay flat on two baking sheets, set well apart. Reshape slightly if needed, but don’t worry if the rolls look loose – as the pastry cooks, they’ll puff up.

4 Lightly brush each pastry whirl with a little beaten egg, sprinkle with a dusting of sugar and bake for 20min or until pale golden. Cool on a wire rack before serving. 

To store
Keep in an airtight tin; eat within three days.

To freeze
Put the whirls in a freezerproof container and freeze for up to one month.

To use
Thaw overnight at cool room temperature.