Wednesday, 16 May 2012

Cinnamon Roly Poly

Over easter I was making a banoffee pie and happened to have excess short crust pastry. So what did I do? Well I covered it in my favourite jam, rolled it up and popped it into the oven. 20 minutes later I had a childhood favourite, jam roly poly, to nibble at as I prepared dinner for the evening.

So this evening, when my friend hinted at me making a dessert for after dinner, jam roly poly popped into my mind I thought "hang on... lets take this to the next level and make a seriously easy posh dessert..." and hey presto the cinnamon roly poly was born. 

What you'll need:
  • Either find a recipe for short crust pastry and the ingredients on that OR pre-made short crust. (Today I just used shop bought pastry - fast and fuss free :) )
  • Cinnamon;
  • Light Brown Sugar;
  • Icing Sugar; 
  • Butter;
  • Handful of Pecan Nuts; and
  • Can of Light Squirty Cream.

What you do:
  1. Pre-heat your oven to 170C, clean down your work surface and sprinkle with icing sugar.
  2. Roll out your pastry into a rectangle that is twice as wide as it is long.
  3. Dust the pastry with icing sugar then sprinkle generously with cinnamon and light brown sugar leaving an inch and a half at one end with nothing on. 
  4. Melt a large knob of butter in a microwavable bowl.
  5. Pour the butter out on the pastry.
  6. With the back of a spoon mix the butter with the sugar and cinnamon to make a thick paste, again assuring that one end has nothing on. Try to ensure the paste evenly covers the pastry.
  7. Roll up the pastry from one side to another starting with the end where the paste goes right up to the edge. 
  8. Pop onto and oven tray and leave for about 20 minutes or until golden brown. 
  9. When done, slice and serve with cream sprinkled with pecan nuts. 
  10. Enjoy :) 


15 comments:

  1. Looks delicious!!

    ReplyDelete