cinnamon whirl


These biscuits are a reverse puff pastry biscuit from France that require a lot of hard work to get right. Particularly devilish to make, these biscuits must be wafer-thin and can be swirled with cinnamon – Yum

  • 255g reversed puff pastry

  • Sugar

  • Cinnamon

To cook:

  1. Lay pastry on work surface
  2. In a bowl mix the sugar and cinnamon together – 7g of cinnamon to every 300g sugar
  3. Sprinkle a thin layer of sugar and cinnamon over one side of the dough
  4. Flip it over and coat the other side
  5. Roll the dough into a log – roll gently so dough is not too tight or loose
  6. Cut into ¼ inch sections
  7. Use a rolling pin to roll each section out to a large oval and sprinkle sugar and cinnamon on both sides as you roll. Constantly flip the dough over so it does not stick.
  8. Rest on parchment paper for 1 hour
  9. Place on baking tray and bake at 190C for 10 – 12 minutes
  10. Leave to cool before removing from tray


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