Pumpkin Cinnamon Swirls

Serves: 10 Prep: 20_mins Cook: 25-30_mins
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These Pumpkin Cinnamon Swirls are autumn baking at its very finest. A rich filling of pumpkin purée, maple syrup, brown sugar, and warming spices is spread over puff pastry, rolled, and baked until golden and flaky. As they bake, the cinnamon, ginger, and cloves are guaranteed to fill your kitchen with sweet and spicy fragrance, sure to get anyone into the cosy season spirit. A drizzle of maple syrup glaze melts into the pastry spirals, adding sweetness and shine. The result is a treat that’s crisp on the outside, soft inside, and full of seasonal flavour - perfect with coffee or tea!

Ingredients

1 puff pastry sheet


For the filling:

1 tbsp Biona Pure Amber Maple Syrup

1 tbsp dark brown sugar 

125g pumpkin puree

2 teaspoons cinnamon

1/2 teaspoon ginger

pinch ground cloves


For the glaze:

120g icing sugar

1 tsp water

1 tbsp Biona Pure Amber Maple Syrup

Method

1. In a bowl, mix together the pumpkin purée, maple syrup, dark brown sugar, cinnamon, ginger, and ground cloves.

 

2. Spread the pumpkin mixture evenly over the puff pastry sheet. Roll up the pastry tightly from the short side. Pinch the seam to seal.

 

3. Using a serrated knife, cut the roll into 10 even slices, about 1 inch thick.

 

4. Arrange the slices flat on a lined baking tray. Bake at 180°C fan for 25–30 minutes, or until puffed and golden.

 

5. To make the glaze, mix all of the ingredients together until smooth. Allow the rolls to cool slightly before drizzling with the glaze.

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