Instructions
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- Preheat the oven to 170ºC and line a baking tray with baking parchment.
- Unroll the pastry and moisten with the cold water. Sprinkle over the granulated sweetener, followed by the cinnamon to form an even layer.
- Roll the pastry along the long edge, to form a long roll. Try to keep the roll as tight as possible.
- Use a little water along the far edge to help the roll stick together.
- Cut into 32 pieces – a bread knife is good for this – and place each swirl onto the baking tray.
- Press each swirl down a little to help the pastry layers to stick together.
- Brush each swirl with a little milk, and bake for 20 minutes until crisp and golden.
- Leave to cool on a wire rack and enjoy!
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