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    Sticky cinnamon and raisin whirls

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    Sticky cinnamon and raisin whirls

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 12


    • 100g Waitrose wholesome mixed raisins
    • 100g essential Waitrose butter, at room temperature
    • 120g Cooks’ Ingredients cinnamon sugar
    • 460g Cooks’ Ingredients frozen all butter puff pastry sheets
    • 3 tsp Cooks’ Ingredients ground cinnamon


    1. Preheat the oven to 200c, gas mark 6.
    2. In a bowl, cover the raisins with boiling water. Leave to soak for 10 minutes.
    3. Line a baking sheet with a folded sheet of newspaper. Put a 12-hole muffin tin, lined with paper muffin cases, on top.
    4. Cut the butter into 12 pieces. Put one in each case, squashing it down. Top each one with 1 tsp sugar.
    5. Drain the raisins. Unroll a pastry sheet and spread with 1½ tsp ground cinnamon. Sprinkle with half the remaining cinnamon sugar, and half the raisins. Roll up like a swiss roll, starting from the short edge. With a serrated knife, cut the roll into six fat slices. Repeat with the other pastry sheet.
    6. Lay a slice flat in each case. With the tip of a knife, push any raisins emerging from a spiral further into the pastry
    7. Put the muffin tin, still on the sheet, in the oven and bake for 30 minutes
    8. Allow the whirls to cool for 1 minute, then turn out, one by one, onto a tray lined with baking paper. Be careful of the hot sugar and butter. Allow to cool, but eat while warm.

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