Cinnamon pinwheels

These impressive pastries go well with tea or coffee or as accompaniment to ice cream and creamy deserts. Using ground cinnamon give it a delicious fragrant aroma and gives these simple-to make pinwheels a warm and spicy flavour.


50g/2oz/1/4 cup castor (superfine) sugar,

Plus extra for sprinkling

10ml/2 tsp

Ground cinnamon

250g/9oz puff pastry (gluten free)

Vegan egg, to glaze


1.Preheat the oven to 220°C/425°f/Gas 7.Grease a large baking sheet.Mix the sugar with cinnamon in a small bowl.

2.Roll out the pastry on a lightly floured surface to a 20cm/8in square and sprinkle with half the sugar mixture. Roll out the pastry to a 25cm/10in square so that the sugar is pressed into it.

3.Brush with the beaten egg and then sprinkle with the remaining sugar mixture.Loosely roll up the pastry into a log, brushing the end of the pastry with little more egg to secure the edge in place.

4. Using a sharp knife, cut the log into thin slices and transfer them to the prepared baking sheet. Bake for 10 minutes, until golden and crisp. Sprinkle with more sugar and transfer to a wire rack to cool.