Cinnamon swirls

Summer is finally here!! If you live in the UK, you'll totes know what I mean by the rush of happiness you get when you check the weather forecast and all you see is a big yellow sun. The weather has been at the high end of the twenties meaning shorts out sunglasses out! I don't know what has come over me today but I've decided to bake some cinnamon whirls in this "baking" hot weather. Let's blame it on the summery party fever.

The posh name for these are palmiers, but I like to call them cinnamon whirls for the childhood memories they bring back. I remembered these being the best things ever and don't get me wrong, they still are; the smell of sticky sugar with a hint of cinnamon, the golden brown colour. Mmmmm.

I absolutely love the way the whirls have such imperfect looks when they go into the oven but come out as puffed joys. There's always something to rejoice about in baking.

These perfect little treats take no time at all so I can safely say they could make perfect party food. There are also so many possibilities with them - add honey, pecan nuts, try a savoury version!

I have always been a fan of puff pastry if you haven't realised already. Some highlights are my salmon puff pastries and my creamy rhubarb tarts. And I must warn you, it is possible to become addicted to puff.

 Cinnamon Whirls

Ingredients:
375g ready-rolled puff pastry
3 tbsp golden caster sugar + extra to dust
1 tsp ground cinnamon
1 tsp mixed spice
1 medium egg, beaten

Method:
1. Preheat oven to 200C/180 fan/gas mark 6. Sprinkle work surface with sugar, roll pastry to 14 x 9 inches. Trim the edges then cut vertically down the middle to make two smaller rectangles.
2. Mix the cinnamon, mixed spice and remaining sugar in a small bowl. Sprinkle half the mixture evenly over the pastry.
3. Fold the top and bottom edges into the middle so they meet at the centre. Sprinkle remaining spice mixture. Fold upper and lower folded edges in to meet in the centre again. Finally, fold in half lengthways to make a log shape.
4. Make sure the seam is faced down then trim edges. Cut 1cm slices and lay spaced well apart onto non-stick baking sheets.
5. Lightly brush each pastry with beaten egg, sprinkle with icing sugar and bake for 20 minutes or until golden. Transfer to a wire rack and leave to cool before serving.