Hot Cross Pinwheels

Quick, easy and delicious! We couldn't resist them hot, straight out of the oven ;)

Hot Cross Pinwheels
Makes 8

Ingredients
For the wheels:
1 roll (400g) ready rolled puff pastry, defrosted in the fridge overnight
4 T orange marmalade plus 2 T extra for glazing, melted in the microwave
4 T (50g) sundried raisins, chopped
2 T almond sprinkles (finely chopped almonds)
2 t mixed spice
1 t cinnamon powder

For the icing:
1 T buttermilk
1 cup icing sugar

Method
Pre-heat the oven to 200°C.
Un-roll the defrosted puff pastry, keeping the plastic layer underneath it.
Using a flexible spatula, smear 4 T of the orange marmalade over the puff pastry.
Sprinkle over the raisins and the almonds.
Dust with mixed spice and cinnamon.
Using the plastic wrap to assist you, roll the pastry lengthways to form a log (not too tight as the pastry still needs to raise.)
Wet the last inside centimeter of the pastry with some water or milk and seal the roll.
Trim the edges with a sharp knife.
Cut in half, then in 1/4s then in 1/8ths.
Place a piece of baking paper on a baking tray and grease with Spray & Cook.
Gently form the pinwheels back into rounds and arrange on baking paper, about 4cm apart.
Brush with remaining orange marmalade to glaze.
Bake for 15 - 18 minutes until cooked through.
Remove from oven and immediately transfer to a cooling rack.
Allow to cool.
Mix together the buttermilk and icing sugar.
Pipe crosses over the pinwheels.

Serve at room temperature or warm.

Tip: Add 1 T mixed peel to the filling for an extra citrusy flavour.

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