This bake was inspired by this Christmas Tree tear & share spiced rolls recipe from Tesco which I’ve been using for years. I always prep it on Christmas eve (usually around midnight!!) and bake it in the morning for our Christmas Day breakfast.
Over the years I have adapted it to our taste and it’s quite different now so I thought I’d share my version here.
I don’t bother with the toppings and once forgot the chocolate in the filling and found it baked better and was actually tastier without the overpowering chocolate flavour. So my version is simpler and quicker – bonus!
This time I made them with Priya & her friend after a sleepover and our Easter table is already decorated so a it’s different kind of festive vibe going on!
Ingredients:
- 35g salted butter, at room temperature
- 35g Demerara sugar
- 1 orange, zested
- 2 tsp mixed spice
- 1 pack ready rolled puff pastry
Method:
- Preheat the oven to gas 6, 200℃, 180℃ fan.
- Combine the butter, sugar, orange zest and mixed spice in a small bowl, mixing until you have an even paste.
- Unroll the pastry and evenly spread with the spiced butter, leaving a 1cm strip along one long edge.
- Dampen the uncovered edge with a little water and, starting at the opposite side, gently roll the pastry, pressing gently to seal the pastry at the end.
- Slice into 1″ pieces and arrange on a lined baking tray.
- Bake for 18-20 mins until puffed and golden, turning the tray halfway through. Serve warm or leave to the side to cool for a few mins.
They’re absolutely scrumptious, with caramelised bottoms and flaky golden pastry!
I think if you cut them thinner they are less likely to “burst” open as they have here (not that it matters, they’re still delish!) but then they take up more space on the trays and would need to be baked in batches which I can’t be bothered with.
