Swirly Honey Glazed Brunch Scrolls

21 Mar

Oh, brunch, how I love thee.  Urban dictionary defines it as:

(A) contraction of breakfast and lunch, usually occurring around the hour of 11 a.m. Typically reserved for snobs and biddies who like tea and jam.
“Muffy, would you care for a bit of brunch after tennis? I can make reservations at the Forsythia Garden Tea House.”
I define it as that breakfasty-type meal that you can eat at pretty much any stage in the late morning/afternoon as long as it is your first meal of the day.  Anything goes at brunch, depending on your mood.  Sweet, savoury, hot, cold, runny, smokey, crunchy, smooth… it’s the meal with which you get the most freedom.  Also, it’s typically paired with the first coffee of the day, which can only be a plus in my book.

Iced Mochas at Seven Seeds - These are acceptable brunch beverages.

When brunching at my home, it typically consists of something like eggs, bacon, avocado and mushrooms.  However, there are the days when you feel like something sweet, in which case these pastries will do the job nicely!

Apple, Cinnamon and Almond Swirls with Honey Glaze

Makes 10 – Recipe in March issue of .delicious magazine

Ingredients:

2 tsp ground cinnamon

2 tbs brown sugar

1 egg yolk

1 tsp milk

3 sheets butter puff-pastry

50g unsalted butter, melted

2 Granny Smith apples, peeled, cored

1 cup (80g) flaked almonds

Honey glaze

2 tbs runny honey

1/2 tsp vanilla extract

1 tbs caster sugar

Preheat the oven to 200°C and line a large baking tray with baking paper.

In a small bowl, stir the cinnamon into the brown sugar until well combined. Reserve 1 tbs cinnamon sugar and set aside.

Combine egg yolk and milk in a small bowl and whisk to combine. Set aside.

Lay 1 pastry sheet on a clean board, brush liberally with melted butter and scatter with one-third of the cinnamon sugar. Lay a second pastry sheet on top and repeat process to create 3 layers, finishing with a layer of melted butter and cinnamon sugar. Cut the apple into very small cubes and scatter over the sugared pastry along with most of the flaked almonds.

Ready for rolling

Tightly roll up the pastry to form a Swiss roll shape. Brush the long, open end with water and press to seal the pastry. Brush with the egg yolk mixture, reserving some of the mixture.

All rolled up!

Using a sharp knife, cut the roll into 2.5cm-thick slices and carefully transfer to the lined baking tray. Lay each spiral flat on the tray. Brush with any remaining egg yolk mixture and scatter with the reserved 1 tbs cinnamon sugar and remaining flaked almonds. Bake in the oven for 40 minutes or until the pastry is golden and cooked.

Before and after!

Meanwhile, for the glaze, gently warm the honey and vanilla in a small saucepan over medium-low heat for 1 minute. Take care as honey can boil very quickly and easily if you have the heat too high. Remove the cinnamon swirls from the oven and liberally brush the tops with the warm vanilla and honey mixture. Sprinkle the tops of the swirls with caster sugar, then return to the oven for a further 5-10 minutes until pastry is golden, sticky and crisp. Serve pastries warm or at room temperature.

Glaze, and done!

 They didn’t last long, so I made two batches.  They taste equally good warm or cold.  The nuts can be swapped over for more fruit for those with allergies, but don’t skimp on the honey glaze, that made them taste so much better!

With glaze, so sticky, yet so delicious

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3 Responses to “Swirly Honey Glazed Brunch Scrolls”

  1. las3ga September 22, 2012 at 6:51 am #

    I’ma fan of yours!!!! Where can I see more of your work?
    love rom Florence Italy

    Like

  2. Tazza di Luna March 21, 2012 at 11:21 pm #

    Mmmm, those look yummy.

    Like

    • Crissy March 27, 2012 at 8:21 pm #

      You should try making them, they’re easy and really tasty! 🙂

      Like

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