Pump­kin cin­na­mon rolls

Lancashire Life - - FOOD & DRINK -

In­gre­di­ents: For the rolls:

500g puff pas­try 200g fresh pump­kin, pureed

4tbsp un­salted but­ter, melted

1tbsp milk

50g brown sugar ½ tsp cin­na­mon Pinch of ground nut­meg

For the glaze:

150g ic­ing sugar ½ tsp cin­na­mon Pinch of nut­meg Wa­ter, to mix


Pre­heat the oven to 190C/170C (fan)/gas mark 5.

In a medium sized bowl, com­bine the pump­kin puree, sugar, milk, cin­na­mon, and nut­meg. Set aside while you pre­pare the pas­try.

Roll out the puff pas­try onto a lightly floured sur­face, cre­at­ing a large rec­tan­gle. Pour the pump­kin fill­ing over the top, us­ing a knife to en­sure it is distribute­d evenly. Start­ing from the edge fur­thest away, start to tightly roll the pas­try to­wards you. Con­tinue un­til you have what looks like a very large swiss roll. Slice the roll into even sized rounds, ap­prox­i­mately 15mm wide.

Brush a pie dish with half of the melted but­ter and pack in the cin­na­mon rolls. Do not worry if the dish is not com­pletely full as the pas­try will ex­pand and any wonk­i­ness will only add to the charm.cover the top of the rolls with the rest of the melted but­ter. Bake in the oven for 18 min­utes, or un­til golden and crisp.

While the rolls are cool­ing, com­bine the ic­ing sugar, cin­na­mon, and nut­meg in a bowl. Add wa­ter, a tea­spoon at a time, mix­ing un­til you have a smooth, glossy ic­ing. Pour over the top of the rolls while they’re still slightly warm and serve im­me­di­ately.

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