Vegan Cinnamon and Pecan Pastries

vegan danish pastries

These scrumptiously sticky pastries are filled with rich pecans and sweet raisins and flavoured with warming cinnamon. 

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 12 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

In a bowl, mix the spread or margarine, sugar and cinnamon until smooth.

Unroll the pastry on a board and spread evenly with the cinnamon mixture, right to the edges of the pastry.

Scatter over the raisins and pecans, again right to the edges, then tightly roll up from the short side.

Cut the log in half, then cut each half into 6 and put each pinwheel onto 1-2 lightly greased baking sheet/s, leaving a 3cm gap between each pastry.

Bake for 15-20 minutes until golden.

Set aside to cool for 5-10 minutes on the baking sheet/s. 

Serve immediately or top with icing (see below).

Cook's tip: 

Sift the icing sugar into a small bowl and add 1 tbsp cold water and blend to a smooth icing.

Put into a small disposable icing bag and snip off the end make a 3mm hole.

Drizzle the pastries with zig zags of the icing.

Ingredients

100g vegan spread or margarine, plus extra for greasing
8 tbsp brown soft sugar
2 tsp ground cinnamon
1 x 375g pack ready rolled vegan puff pastry
100g raisins
100g pecan nuts, roughly chopped
75g icing sugar

Ingredients

100g vegan spread or margarine, plus extra for greasing
8 tbsp brown soft sugar
2 tsp ground cinnamon
1 x 375g pack ready rolled vegan puff pastry
100g raisins
100g pecan nuts, roughly chopped
75g icing sugar

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

In a bowl, mix the spread or margarine, sugar and cinnamon until smooth.

Unroll the pastry on a board and spread evenly with the cinnamon mixture, right to the edges of the pastry.

Scatter over the raisins and pecans, again right to the edges, then tightly roll up from the short side.

Cut the log in half, then cut each half into 6 and put each pinwheel onto 1-2 lightly greased baking sheet/s, leaving a 3cm gap between each pastry.

Bake for 15-20 minutes until golden.

Set aside to cool for 5-10 minutes on the baking sheet/s. 

Serve immediately or top with icing (see below).

Cook's tip: 

Sift the icing sugar into a small bowl and add 1 tbsp cold water and blend to a smooth icing.

Put into a small disposable icing bag and snip off the end make a 3mm hole.

Drizzle the pastries with zig zags of the icing.