1 level tsp each ground cinnamon and ground mixed spice
1 medium egg, beaten
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Sprinkle the work surface with caster sugar in a horizontal rectangle measuring approximately 35.5 x 23cm (14 x 9in). Unroll the pastry and lay it on top to fit the shape of the sugar rectangle. Trim the edges, then cut vertically down the middle to make two smaller rectangles.
Step 2
Mix together the cinnamon, mixed spice and golden caster sugar in a small bowl. Sprinkle half the spice mixture evenly over the rectangles. Fold the top and bottom edges of the pastry pieces into the middle so they meet at the centre. Sprinkle the remaining spice mix over the surface and repeat, folding the upper and lower folded edges in to meet in the centre. Finally, fold in half lengthways to make a log shape.
Step 3
Turn over each roll so the seam faces down, trim off ragged ends, then cut into slices 1cm (½in) wide. Lay flat on two baking sheets, set well apart. Reshape slightly if needed, but don't worry if the rolls look loose - as the pastry cooks, they'll puff up.
Step 4
Lightly brush each pastry whirl with a little beaten egg, sprinkle with a dusting of sugar and bake for 20min or until pale golden. Cool on a wire rack before serving. To freeze, put the whirls in a freezerproof container and freeze for up to one month. Thaw overnight at cool room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
