Monday, 29 December 2014

Brie and cinnamon sugar pastry swirls

Being the holidays, I have more time to make lunch. I saw this recipe on the 'halfbakedharvest' blog and thought, well it contains some of my favourite ingredients so why not. As mentioned on the blog, I was also a little skeptical about using cinnamon sugar for a savoury lunch but somehow it really does work. The recipe was easy to follow and these are delicious hot or cold. 

Makes 12

You will need: -
One pack of shop bought puff pastry (yes I cheated)
4 tbsp melted butter
1/2 pack of brie
50g dried cranberries
1/4 cup of cinnamon sugar (1/4 cup caster sugar with 2tsps of cinnamon mixed in)

(These measurements have been adapted slightly to make buying in England easier.)

How to make them: -
1. Heat the oven to 180C and line a baking tray with greaseproof paper. Unroll the pastry and brush with 1tbsp of melted butter and sprinkle with cinnamon sugar (make sure you save some for after it is rolled).
2. Soften the brie in the microwave them cut up and spread a little over the pastry. Sprinkle the cranberries on top evenly (I forgot to do this and had to unroll mine - very annoying).

3. Roll the pastry up lengthways as tightly as possible. Brush the outside with the remaining butter and sprinkle on the last of the cinnamon sugar. 

4. Cut slowly with a sharp knife into 1.5cm slices and put on a prepared baking sheet. They spread so make sure you leave gaps between them. Bake for 12-15minute until golden. Keep them on the baking tray for 2 minutes before removing and leave to cool a little. Yum!

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