Cinnamon lemon swirls
Makes: 12
Prep time: 10 minsTotal time: 
Photographed by Martin Poole
Cinnamon lemon swirls
Makes: 12
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
179Kcal
Fat
10gr
Saturates
5gr
Carbs
22gr
Sugars
12gr
Protein
2gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 375g sheet Jus-rol puff pastry
- 2 tsp ground cinnamon
- 2 tbsp demerara sugar
- 2 tbsp soft butter
- 7-8 tbsp icing sugar
- juice of ½ small lemon
Step by step
Get ahead
Make a day ahead
- Preheat the oven to 200°C /fan 180C/Gas 6. Unroll the pastry on to the work surface, with a shorter side facing you. Mix the cinnamon and sugar; scatter evenly over the pastry.
- Starting with the end nearest you, tightly roll the pastry into the centre of the sheet. When you reach the centre, turn the sheet around and roll in the other end. Chill for 30 minutes. Melt the butter and leave to cool.
- Trim and slice the pastry roll into 12 – discard both the ends. Place the swirls on a baking sheet and brush with the melted butter.
-
Bake the swirls for 15 minutes. Meanwhile, in a small bowl, gradually add the icing sugar to the lemon juice, whisking in between each addition until you have a thickish, pourable white icing.
- Transfer the baked swirls to a cooling rack and place the baking tray underneath the rack. Leave to cool a little, then drizzle icing over each one. Eat warm or leave to cool completely.
