- Chocolate Spread
- Raw sugar (Demerara is fine)
- One ready rolled puff pastry sheet
- Preheat the oven to 190oC
- Roll out your pastry onto a chopping board
- With your butter knife, gently start to spread a dollop of the Chocolate Spread around the pastry sheet. Try to do it as evenly as you can. (Don't worry if the pastry tears a little bit; it happens to me all the time and is salvageable).
- Sprinkle a teaspoon of Raw sugar evenly onto the pastry.
- Sprinkle a generous amount of Cinnamon one the pastry sheet.
- Slowly start to roll the pastry inwards from both outer-sides to they meet at the centre.
- With your sharp knife, cut 1or 2inch think slices of the rolled-up pastry. I usually end up with 10 or so pieces. It just depends on how much pastry you use to begin with.
- Take one piece and gently fold the pastry in half so all outer sides are covered. They look like little tear drops when you fold them.
- Repeat the folding with all you pieces and place them side-up evenly onto a baking tray.
- Put the pastry pieces into the oven and cook for around 12-15 minutes.
- Make you you keep on checking on them though as some ovens can be a bit off and you don't want to burn them.
- When they have risen and are a golden colour on the outside, take them out of the oven and let them cool down for about 10 minutes.
- I personally, like to eat these whilst they are still quite warm and fresh form the oven.