Well, now that I have my alliterations out of my system I can get the latest Fairtrade recipe up for you all to enjoy. This one sounds devilishly good, and as its another dessert I’m going to have to try to stop myself from rushing home and baking up a storm. Good thing the book shop here on Petergate isnt too far!
Sounding temptingly similar to cinnamon buns, but with a healthy twist (adding nuts and raisins makes it healthy, right?), these pecan and raisin whirls are sure to be a hit with anyone! And if you’re one of those people who can’t stand for the juicy little pruned grapes to be in your desserts, just leave them out! I’m sure it would still taste pretty great, espcecially using the Fairtrade products that make you feel all good inside. We should all bake tons of pastries and whirls and pancakes all the time, because it helps people! Getting to eat the spoils has nothing to do with it.
Without further ado:
(Makes about 9 whirls)
250g bought puff pastry
60g Fairtrade raisins
finely grated zest and juice of 1 Fairtrade orange
60g unrefined (golden) Fairtrade sugar
½ teaspoon ground Fairtrade cinnamon (I am a cinnamon-aholic so I would put in more. But that is just me. I have a problem.)
15g melted butter
1 egg, beaten
1 tablespoon warmed runny Fairtrade honey (yum!)
For the icing
75g icing sugar
1 teaspoon instant Fairtrade coffee granules, dissolved in 1 tablespoon boiling water (or use 1 tablespoon made-up strong Fairtrade espresso coffee)
- First put raisins in a bowl with the orange juice and leave to soak for 1 hour.
- Preheat oven to 220°C/425°F/gas mark 7.
- Roll out the puff pastry to a square, measuring about 24cm. Brush with melted butter, leaving a 2cm gap down 2 parallel edges.
- Mix sugar well with the cinnamon and orange zest. Break pecans into pieces about the same size as the raisins and mix into the sugar.
- Drain the raisins and add to the sugar mixture.
- Spread onto pastry, avoiding the gap along the 2 edges. Brush the gaps with beaten egg. Starting with one of these edges, roll up tightly like a swiss roll. Seal the edge as tightly as possible, using more beaten egg. With a sharp knife, slice the roll into 2cm wide rounds.
- Place on a baking tray and brush top and sides with more beaten egg. Bake for 25-30 minutes until golden brown.
- Brush tops with warmed honey straight from the oven. Transfer to a wire rack to cool.
- Make up icing by beating the coffee into the icing sugar until smooth. When pastries are cool, drizzle with icing.
Tip: To save on soaking time, put raisins and orange juice in a bowl and microwave on high for 1 minute then stand for 10 minutes.