Cinnamon whirls are one of Alex’s favourite things. Well actually, pretty much anything with cinnamon playing a big part in the recipe, but these in particular are up there. I can’t count how many times I’ve been at the supermarket, on the phone to Alex and asked if he needs anything, only to hear “well…if they have any cinnamon whirls…”.
Alex normally buys the ones from the fresh bakery section at the supermarket. The ones almost the same size as my face – pretty big pastry in my mind – and eats it on the go, or warm with a mountain of whipped cream (I say mountain because there’s actually more cream than pastry!).
Obviously after more brownie points after an awesome birthday surprise Alex organised last month (check it out here), I thought I’d start practising my cinnamon pastry recipes and creations for Alex to enjoy. Going for smaller cinnamon whirls to make the perfect snack, I thought he could always eat 3 or 4 for a breakfast on the go, or dessert.
Messing around in the kitchen at the weekend, because I do love a good weekend Cookery session, I finally had it – simple cinnamon whirls, although delicious weren’t going to impress, they needed to be different and seriously tasty. Cinnamon always goes hand in hand with baked apple, and so there was my combo – apple, wrapped in cinnamon coated pastry.
Slicing the apple thin enough, similar to that of thick cut crisps, I layered it inside the cinnamon and spice coated pastry, before folding up to create the whirl shape – the apple slices curling with the layers of pastry.
Brushed with beaten egg and baked, they were light with a nice crunch, and delicious sweet flavour (I did try just one) – they went down a treat with Alex and my housemate!
Alex’s apple cinnamon whirls lasted a whole 4days, mainly because in a mad rush on Monday morning he forgot to bring up them in his bag. But if you don’t devour your mini pastries at speed like Alex, they do keep well in an airtight container – just check they haven’t gone soggy or rock hard before eating one if you’ve left the for more than a few days.
Most of all, enjoy!
Cinnamon Apple Whirls
A delicious breakfast on the go, or afternoon snack with a cup of tea
- 3 apples
- 1 1/2 tbsp golden caster sugar
- 1 sheet ready rolled puff pastry
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp dark soft brown sugar
- 1 egg beaten
Pre-heat the oven to 200 degrees celsius.
Peel the apples and slice into very thin slices (roughly the thickness of thick cut crisps). Add to a frying pan, with 2 tbsp tap water and 1 tbsp golden caster sugar and heat over a medium heat until soft, stirring regularly.
Whilst the apples are cooking, combine the remaining sugar, cinnamon, allspice and dark brown sugar in an empty shaker (or a bowl if this isn't available). Roll out the puff pastry sheet so it's lay horizontally in front of you, and thoroughly coat the puff pastry with the cinnamon sugar mix.
Remove the apples from the pan with a slotted spoon, and press between sheets of kitchen towel to remove excess water.
Mark the left edge of the pastry at half way, and then at the quarter and three quarter points. Carefully layer the cooked apple slices between the quarter and three quarter marks, all the way across width-ways (this means you'll have pastry with just cinnamon and sugar at the top and bottom).
Fold the top and bottom edges into the half way point, covering the apple covered centre. Repeat, folding the top and bottom edges into the middle. Fold the pastry in half again so that you have a long sausage shape. Pinch together the seam, and place the seam along the bottom.
On a chopping board, carefully cut the pastry sausage into 1 inch thick whirls. Return to the baking sheet, leaving enough space between the whirls to allow for them expanding. Brush with the beaten egg and bake for 20 minutes until golden brown.