Monday, 27 October 2014

Cinnamon Danish Scrolls

You know how I have a thing for all thing pastries? No, you haven't figured that out yet? Well, let me tell you how pastries and I are on first name basis. Not only are they delicious and flaky, but they are the perfect item to transport from one location to another (or during if you're anything like me...).  Back in the hey days, Dad and I would go for a meander to the local Countdown (supermarket) and pick up these danish scrolls, filled with sugary cinnamon and flaking apart with every bite.  

The other day, a friend and I were talking about the buns of our childhoods and this got us onto craving for cinnamon buns. I tell you what, there is nothing quite like the smell of sugary cinnamon permeating your house. Unfortunately, as with most doughy bun recipes, this required hours and hours of proofing just to make the soft, fluffy, sweet buns - which on any other occasion would be fine. However, there are some times when cravings hit and you just want it NOW, or you just don't have the time to wait for the dough to prove twice.

We're off for a drive to the Gold Coast to meet up with some of Jac's cousins from NZ. As those with little tummies (or even big tummies!) know, they need to be constantly fed and watered. Even though it was only a 40 minute drive, when those kids get hungry, it can be the most painful 40 minutes!!

So this is where these little cinnamon danishes come into play.  Fast, easy and oh so delicious, a sure-fire winner in everyone's book, both big and small! This takes all of 5 minutes to prep and a whopping 20 minutes in the oven.

Ingredients :

2 sheets of puff pastry
50g unsalted butter, room temperature
1/2 cup brown sugar

15g unsalted butter, melted
3/4 cup raisins
1/4 cup brown sugar
1.5 teaspoon ground cinnamon

Pre heat oven to 185 degrees Celcius.

Mix the raisins, 1/4 cup brown sugar and the cinnamon together and set aside.

Mix the softened butter with the 1/2 cup brown sugar. Using a muffin tin, spread sugar and butter mixture around each muffin cup. (Note: I forgot to take the butter out to soften so I cut up into small cubes so that the butter can soften faster)

Brush the melted butter on to the puff pastry and then sprinkle the raisin mixture on it. 

Roll the puff pastry up into a log.

Cut the log into half, then half and half again, giving you 8 little scrolls.

Place these scrolls into the muffin tin and bake for 20 to 25 mins. 

When it's done, turn the pan over and the danish will pop out easily. Ideally, the scrolls need to cool down completely before demolishing, but I know from experience that it will probably be too big of an ask for you to do so!

If by chance you have any danishes left over, these can be stored in an airtight container. However, if my household was anything to go by, there weren't even crumbs left! Happy baking everyone!

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