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Tea-soaked Sultana & Cinnamon Swirl Recipe

By Megan 23 Mar 2018

Ingredients (Makes 10 portions)

1 large sheet pre-made puff pastry
2 English breakfast tea bags – Infused in 500 ml hot water
120g sultanas – Soaked in the tea infusion for 20 minutes then chilled
120g brown sugar
10g ground cinnamon
200g dark chocolate drops
2 medium egg yolks for glazing
100g brown sugar for sprinkling


  • Preheat oven to 175C
  • Lay out pastry sheet with short edge facing you
  • Mix together sugar and cinnamon in a bowl then spread over pastry. Scatter this with the chocolate and sultanas
  • Roll the pastry away from you in order to create a sausage, then chill for 10 mins until completely firm
  • Using a serrated knife, cut into 10 x 2.5cm slices
  • Place flat down on a baking sheet, pressing down slightly
  • Brush with egg yolks and chill for 20 mins
  • Sprinkle with sugar and bake for 18-20 mins until golden
  • Serve warm


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