These little pastries are so simple to make but look and taste
almost like something from a proper baker or patisserie.
Instead of sugar and spice try chocolate spread or apricot jam
as fillings – or make a mixture of all three.
Finally, although I always make dough by hand in a mixing
bowl rather than bother with a food processor, this recipe is
significantly quicker and easier if you make the dough by whizzing
the ingredients together electronically, so this is one time it’s worth
the extra washing up.
5 oz (125 g) plain flour
4 oz (100 g) butter or margarine
4 oz (100 g) soft cream cheese
2 tbsp sour cream (or 2 tbsp regular cream + 1 tsp lemon juice)
4 tbsp icing sugar
1 tsp mixed spice
1 tsp cinnamon
1 big tbsp of butter (for the filling)
Method
1. Put the flour, butter or margarine, soft cream cheese and sour
cream together in a food processor or electric mixer then whiz
or pulse for a couple of minutes until the mixture forms a soft
dough.
2. Divide the dough into two halves, wrap each half in cling film,
foil or a large food bag and chill in the fridge for about an hour.
3. Melt the butter for the filling in a small bowl or mug and sift
the icing sugar and spices together in another bowl.
4. Preheat the oven to Gas Mark 4 (180ºC) and lightly grease 2
baking sheets before you roll out each piece of dough into a
rough circle large enough to cut round a dinner plate. (Save the
trimmings for re-rolling.)
5. Cut each circle of dough into approximately 10–12 wedges,
like a pizza, and brush each wedge with melted butter.
6. Sprinkle the mixed icing sugar and spices over the wedges and
roll each one into a twist, starting with the widest part and
gently pressing the pointed tip into the dough at the end.
7. Bake in the oven for 20–25 minutes until golden and leave the
pastries to cool on the trays for a few minutes before
transferring to a wire rack to cool completely.
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