Monday 15 October 2018

Pumpkin Spice Rolls

I am not really a dessert person, but every now and again I do like a sweet treat, I am currently eating one as I write about it! Nothing feels better than a little indulgence, especially one that has the warming taste of pumpkin, besides just look at these pumpkin spice rolls, they are the ultimate Autumnal treat.

With Autumn firmly here and the leaves turning beautiful shades of brown and red I am always searching for a little snack that is a little bit naughty and comforting, to enjoy no matter the time of day. 

This recipe is super easy and takes no time at all to make and whip up, similar to my pumpkin spice biscuits. With the kids half term fast approaching these would be great to make with them or for them and taken out for any of your days out planned, or if no kids, then they will totally score you brownie points with your colleagues at work.

Once your rolls are cooked, the house smells truly divine, like a little bakery nestled in your abode, plus these will have you feeling like a true domestic goddess, well to your kids and friends anyways, that is if you plan on sharing these. 

What is great about these pastry rolls, they are perfect for breakfast, or a treat throughout the day and can be eaten cold or warm, so great to pack in a lunch box and gobbled at your desk. 

These pastry rolls are rich but not overly sweet and the warm pumpkin spices, make you just want to curl up with a cuppa and leave you feeling super cosy.

2 pack of ready made puff pastry
50g of butter (room temperature)
50g muscavado sugar
2 tbsp of pumpkin spice mix (or cinnamon)
1 egg (beaten)

1. preheat your oven to 180°c  and grease your 8inch round 2tin lightly. 

2. Mix together your softened butter, sugar and spice mix until all comes together.

3. lightly dust your surface with flour then roll out your ready made puff pastry, then spread over your pumpkin spice filling all over the pastry leaving a 1cm gap at the edges.

4. Roll your puff pastry gently into a roll, then cut into sections about 2cm thick and place into your tin until filled, leave a little space between each as they will expand when cooking. 

5. Take the beaten egg and give them a light brush and place in the oven for 2-30 mins, or until golden brown on the top, then leave to cool for 15-20 minutes, if not devour immediately, great served hot with a cuppa.

A simple dish to share with loved ones, they know how you roll.

London Mumma


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