Ingredients
Method
- Preheat the oven to 180°C fan for 14–18 minutes(slightly longer because it’s a bigger batch).
Make the filling & glaze
- In a bowl mix the brown sugar, very soft butter, the cinnamon and the pinch of salt
- Mix into a spreadable paste and set to one side.
- In another small bowl. Mix the icing sugar with a tiny drop of water or milk till it makes a medium thick icing. Then set to one side. If it is very cold in your kitchen you may want to make up the icing glaze when the swirls are cooling at the end. If it dries a bit just add another tiny drop of water or milk to loosten it.
Assemble the swirls
- Lay out the pastry flat on its baking paper.
- Spread the filling evenly over the pastry, right to the edges.
- Roll into a snug log from the short side and press the seam to seal-brush a little milk to help you make the seam.
- Slice into 12 swirls and place on a lined tray with space between each
- Brush with milk.
- Bake for 14–18 minutes till golden brown and flaky. But leave in longer if needed.
Cooling and glazing
- Allow to cook on the baking tray for 2-3 minutes before transferring to a cooling rack.
- Spoon over he glaze while still warm. Allow to a cool for a few more minutes and enjoy!