Description
Sweet, flaky puff pastry rolls filled with honey, cinnamon, and dried fruits. Perfect for brunch, snack, or dessert; super easy and tasty!
Ingredients
Units
Scale
Puff Pastry:
- 225g all-purpose flour
- 225g unsalted butter, room temp (2 sticks)
- 1/2 tsp salt
- 1/2 cup cold water
- 1 packet instant dried yeast
Filling:
- 4 dollops of unsalted butter (approximately 2 to 4 tablespoons)
- 2 tsp cinnamon
- 3 tbsp honey
- 30g dried fruits (cranberries, pineapple cubes, sultanas, dates, or mix)
- 1 egg, beaten for egg wash
Instructions
Puff Pastry
- Cut the 225g unsalted butter roughly into the 225g all-purpose flour using a pastry blender or your fingers—it’s okay if it’s a bit uneven.
- Dissolve 1/2 tsp salt into 1/2 cup cold water and stir in 1 packet instant dried yeast.
- Drizzle the yeast water into the flour-butter mixture, mixing with a wooden spoon until it just comes together into a rough dough.
- Cover the bowl with plastic wrap and chill in the fridge for 15 minutes.
- Dust a work surface with flour. Roll the dough into a rectangle about 1/4 inch thick. Straight-ish edges are ideal, but don’t stress if it’s imperfect.
- Brush away excess flour. Fold the top edge down to the center, then the bottom edge up to the center.
- Fold in half, top edge down over bottom edge—like closing a book. Wrap in plastic and refrigerate for 20 minutes.
- Repeat the folds three more times (total of 4 book folds), chilling 20 minutes between each fold.
- Wrap the dough and refrigerate overnight—it’ll be ready to roll the next day.
Filling
- Preheat the oven to 200°C/400°F and grease a baking tray.
- Combine 4 dollops of unsalted butter, 2 tsp cinnamon, 3 tbsp honey, and 30g dried fruits in a small bowl. Mix until well combined.
Assemble the Rolls
- Roll out the chilled puff pastry and brush the honey-butter-fruit mixture evenly over it.
- Roll up the pastry tightly and seal the ends.
- Using a sharp knife, cut the roll into 12 even slices.
- Place each slice cut-side up on the prepared baking tray. Brush tops with the beaten egg.
- Bake for 30 minutes, until golden, puffed, and irresistibly fragrant.
- Cool slightly before serving, BUT I know you’ll be tempted to grab one straight away.
Notes
Prepared, tried, and tested by Joy
