favorite
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rate
Prep 25 minutes
Total 45 minutes
Makes
US | Metric
Ingredients
  • 375 g sheet of ready-rolled puff pastry
  • 1 egg, beaten
  • 2 tbsps caster sugar
Cinnamon, Pear, Pecan & Maple
  • For each twirl:
  • ¼ ripe pear, peeled, cored and thinly sliced
  • 1 tsp maple syrup
  • large pinch cinnamon
  • 2 pecan nuts, chopped
Raspberry, Apple & Almond
  • For each twirl:
  • 1 tsp raspberry jam
  • ¼ small eating apple, peeled, cored and thinly sliced
  • few toasted flaked almonds
Nutty Chocolate Banana
  • For each twirl:
  • 1 Heaped teaspoon Nutella
  • ¼ banana, thinly sliced
Sweet Pastry Twirls Sweet Pastry Twirls

Sweet Pastry Twirls

Bought ready-rolled puff pastry is one of those ingredients you should keep in your fridge or freezer all the time as it’s so handy when in need of a quick fix, sweet or savoury. Here I’m using it to make a freshly baked breakfast treats for all the family to enjoy, which are super simple to make and have so many flexible options. My favourite three are here but once you get the idea, have a play around with your own flavours. There’s even a savoury suggestion below too.


For anyone with late riser in the house (yes teenagers, you know who you are!) once prepared they can be kept in the fridge and cooked when needed so they are eaten nice and warm still.


This recipe is taken from The Flexible Family Cookbook. To buy the book, click on the image below.



Pre-heat the oven to 200℃ fan/gas 6. Line 8 holes of a muffin tin with non-stick muffin cases or strips of baking parchment, approx. 10-12cm/4-4 ½ in. Alternatively, and even better, if you are using a silicone muffin tray you won’t need to use anything to line the holes.


Remove the pastry from the fridge for 5 minutes before un-rolling and cutting widthways into 8 strips.


Spread, scatter, sprinkle or arrange your chosen fillings on top of each pastry strip. Roll each one up loosely to form a coil, and sit in the muffin tin holes. Brush the top of the pastry and any edges you can see with the beaten egg and scatter a little caster sugar over the top of each one for a golden top.


Bake in the oven for 20-25 minutes until the tops are wonderfully golden brown. Cool slightly before removing and serving warm or at room temperature.

Sweet Pastry Twirls

Bought ready-rolled puff pastry is one of those ingredients you should keep in your fridge or freezer all the time as it’s so handy when in need of a quick fix, sweet or savoury. Here I’m using it to make a freshly baked breakfast treats for all the family to enjoy, which are super simple to make and have so many flexible options. My favourite three are here but once you get the idea, have a play around with your own flavours. There’s even a savoury suggestion below too.


For anyone with late riser in the house (yes teenagers, you know who you are!) once prepared they can be kept in the fridge and cooked when needed so they are eaten nice and warm still.


This recipe is taken from The Flexible Family Cookbook. To buy the book, click on the image below.


favorite
print
rate
Prep 25 minutes
Total 45 minutes
Makes
US | Metric
Ingredients
  • 375 g sheet of ready-rolled puff pastry
  • 1 egg, beaten
  • 2 tbsps caster sugar
Cinnamon, Pear, Pecan & Maple
  • For each twirl:
  • ¼ ripe pear, peeled, cored and thinly sliced
  • 1 tsp maple syrup
  • large pinch cinnamon
  • 2 pecan nuts, chopped
Raspberry, Apple & Almond
  • For each twirl:
  • 1 tsp raspberry jam
  • ¼ small eating apple, peeled, cored and thinly sliced
  • few toasted flaked almonds
Nutty Chocolate Banana
  • For each twirl:
  • 1 Heaped teaspoon Nutella
  • ¼ banana, thinly sliced

Pre-heat the oven to 200℃ fan/gas 6. Line 8 holes of a muffin tin with non-stick muffin cases or strips of baking parchment, approx. 10-12cm/4-4 ½ in. Alternatively, and even better, if you are using a silicone muffin tray you won’t need to use anything to line the holes.


Remove the pastry from the fridge for 5 minutes before un-rolling and cutting widthways into 8 strips.


Spread, scatter, sprinkle or arrange your chosen fillings on top of each pastry strip. Roll each one up loosely to form a coil, and sit in the muffin tin holes. Brush the top of the pastry and any edges you can see with the beaten egg and scatter a little caster sugar over the top of each one for a golden top.


Bake in the oven for 20-25 minutes until the tops are wonderfully golden brown. Cool slightly before removing and serving warm or at room temperature.