No need for a trip to the patisserie when craving something sweet. For this simple recipe I always use Careme butter puff pastry, which once you have tried, you’ll never use anything else.
Plain flour, for dusting
1 pack Careme butter puff pastry
75g unsalted butter, softened
75g golden caster sugar, plus extra for sprinkling
2 tsp ground cinnamon
1 medium free-range egg, beaten with 2 tbsp milk
Preheat the oven to 200°C.
On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm.
Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Scatter with the sultanas, then roll the rectangle from the short side to make a sausage.
Chill for 10 minutes until completely firm. Then, with a serrated knife, cut into 16 x 1.5cm slices.
Lay flat-side down on a baking sheet and press them slightly so they spread out a little. Chill for 20 minutes.
Brush with the egg mixture. Sprinkle with sugar and bake for 18-20 minutes until golden. Serve warm, sprinkled with sugar.