Cinnamon & Caramel Puff Pastry Wreath
Flaky puff pastry filled with a cinnamon caramel butter. Baking this is going to fill your house (and your bellies) with Christmas cheer
Unsalted butter, softened
Ground cinnamon
Pre-rolled sheet of puff pastry
For the topping:
Small egg, beaten
Icing sugar
You will also need:
A baking tray lined with baking parchment
Step 1 of 6
Pre-heat your oven to 200°C, (180°C fan), Gas Mark 6.
Step 2 of 6
Mix the softened butter, caramel and cinnamon together until it is completely combined.
Step 3 of 6
Unwrap the pastry and lay out on a floured worktop with one of the long edges facing towards you. Spread the caramel butter over the pastry, leaving a 1 cm gap at the top. Gently roll the pastry starting at the long edge facing you and rolling up until you have formed a large sausage shape.
Step 4 of 6
Starting from the top, slice vertically down the middle to create two halves then wrap the pieces round each other. Transfer to a baking tray and join the ends together to form a wreath shape.
Step 5 of 6
Brush the pastry with the beaten egg and place in the middle of the oven to bake for 20 minutes uncovered. After 20 minutes, cover with tin foil and continue baking for another 20 minutes until golden brown.
Step 6 of 6
Remove from the oven and transfer to a wire rack to cool completely. When ready to serve, dust with icing sugar and enjoy!
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