Cinnamon Raisin Spirals
– 1 sheet ready-rolled puff pastry (325 gram)
– Preheat the oven to 425°F/200°C. Dampen 2 baking sheets with a sprinkling of cold water. Unroll the pastry and spread with the butter, leaving 1-cm border. Mix together the sugar and cinnamon and sprinkle evenly over the butter, then scatter over the raisins.
– Gently roll up the pastry from one long side. Using a sharp knife, cut through the roll to make 12 even-sized rounds. Place the rounds, flat-side down, on the prepared baking sheets. Use the palm of your hand to flatten out each round slightly. Bake in the preheated oven for 12-15 minutes, or until risen and golden.
– Transfer the pastries to a wire rack. Put the jam into a small saucepan and heat over a low heat until warm, then strain through a fine sieve into a small bowl to make a smooth glaze. Quickly brush the glaze over the hot pastries. Serve warm or cold.
Tip: Take the puff pastry out of the fridge at least 15 minutes before you start making pastries. This will allow it to soften slightly, making it easier to unroll.