These scrumptiously sticky pastries are filled with rich pecans and sweet raisins and flavoured with warming cinnamon. Give this simple vegan baking recipe a try for a deliciously spiced sweet treat. You can top these treats with a drizzle of icing (see Cook's tip), but if you’re following a vegan diet make sure the icing sugar doesn’t contain any traces of eggs.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the spread or margarine, sugar and cinnamon until smooth.
- Unroll the pastry on a board and spread evenly with the cinnamon mixture, right to the edges of the pastry. Scatter over the raisins and pecans, again right to the edges, then tightly roll up from the short side.
- Cut the log in half, then cut each half into 6 and put each pinwheel onto 1-2 lightly greased baking sheet/s, leaving a 3cm (1 1/4in) gap between each pastry.
- Bake for 15-20 minutes until golden. Set aside to cool for 5-10 minutes on the baking sheet/s. Serve immediately or top with icing (see below).
Cook's tip: Sift the icing sugar into a small bowl and add 1 tbsp cold water and blend to a smooth icing. Put into a small disposable icing bag and snip off the end make a 3mm (1/8in) hole. Drizzle the pastries with zig zags of the icing.
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