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Sunday, 19 October 2014

Cinnamon Sugar Swirl 肉桂糖脆脆卷


After a short getaway, I am back to Singapore. No eggs, no vegetables, no ham, no bread, nothing is ready for breakfast at home. So the simplest breakfast for the day, use frozen pastry with some spice... Cinnamon ;) 

Sweet, caramelised and bursting with buttery cinnamon swirl. Who could resist these crispy sweet treat for breakfast? Paired with a cup of coffee (the little one drink milk), simply delectable! 


Ingredients: 材料

1 Frozen Puff Pastry (defrost) 现成酥皮 1 片,解冻

30g Butter (melted) 牛油 30克 ,软化

30g Sugar 糖 30克 

1 tsp Ground Cinnamon 肉桂粉 1小匙

Handful of Raisin (optional) 葡萄干 适量,不放也可以




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method: 步骤

1. Preheat oven 200'C. 
预热烤箱 200度。

2. In a bowl, mix butter, sugar and ground cinnamon. Spread over the puff pastry. Layer with some raisin, if using.
把牛油,糖和肉桂粉搅拌均匀。涂在酥皮上。随意放些葡萄干(看下图)。




3. Roll up the puff pastry. Use a knife, cut into 1/2 inch each. Place on a lined baking tray.
把酥皮卷起。用刀切成大概半寸宽的肉桂卷。把切好的肉桂卷放在铺了油纸的烤盘上。(看下图)。






4. Bake in a preheated oven for 15 minutes or until golden brown. 
放进已预热的烤箱,烘烤15分钟或至香脆。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

Tips: If using raisin, try to hide the raisin inside the pastry. 

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Packed in my boy's school recess snack box.
Created on 6 March 2016
If you like my school snack idea, LIKE and FOLLOW Miki's Food Archives blog page to receive more school snack ideas and recipes.
Created on 28 June 2016









Some feedback from those who have tried this recipe:


By Merry Rosalia

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