cinnamon pastry twirls
Prep time
Cook time
Total time
Serves: 6
  • Rough Puff Pastry
  • 275g Cake flour
  • Pinch of salt
  • 2.5 ml Cream of Tartar
  • 250g Butter at room temperature – cut the butter into small blocks
  • 125 ml Boiling water
  • Extra cake flour for rolling out the dough
  • Spray and Cook

  • Egg Wash
  • 1 Small egg
  • 1T Full-Cream milk
  • Mix together

  • Cinnamon Sugar Mixture
  • 50ml Sugar
  • 5ml Ground cinnamon
  • Mix these two ingredients together
  1. Place a baking tray in the freezer and pre-heat your oven to 200°C.
  2. Mix the flour, salt and Cream of Tartar together.
  3. In a separate bowl, put in your butter cubes, pour boiling water over the cubes and stir with a fork until there are about a ⅓ of the butter blocks left.
  4. Add the flour mixture to the butter.
  5. Mix well – but don’t over mix.
  6. Pour this mixture into baking tray and spread the mixture out with a spatula, then leave in the freezer for 20 min – thereafter transfer it to the fridge until you need it.
  7. Spray another baking tray with Spray and Cook.
  8. Take half of the dough out of fridge, sprinkle some Sasko flour onto your work surface and roll the dough out flat with a rolling-pin to approximately 2mm in thickness.
  9. Cut the flat pastry into long strips of about 1.5cm in diameter.
  10. Brush the pastry strips with the egg wash.
  11. Sprinkle with the cinnamon sugar mixture.
  12. Twist each strip into a straw-like twirl and place on baking tray and bake for approximately 15-20 minutes – until cooked and golden brown.
Recipe by Anél Potgieter at