CINNAMON NUT SCROLLS

Everyone deserted me this weekend, scout camps, city to surf and Taronga Zoo all to enticing.  Afternoon tea came around too quickly and I thought I’d make a quick snack for those tried travellers on their return.

Basically you make a sweet flavoured butter and smear it onto some puff pastry and cook – cream 50g soft butter with 2 tablespoons of hazelnut meal and 2 tablespoons of flaked almond.  Add 1 tablespoon of caster sugar and a splash of brandy or vanilla essence and some cinnamon.  You can add raisins if you like.  Spread onto a sheet of all butter puff pastry, roll up, then cut into slices, place on a baking tray, brush with egg and sprinkle with brown sugar and cook 200C for 20mins.

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