Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lightly dust a work surface with flour, roll out the pastry to a 50cm x 50cm square, then brush well with beaten egg.
Mix the sugar and ground cinnamon in a small bowl and sprinkle over the pastry.
Fold the pastry in half towards you and pinch the edges to seal.
Roll out again to a 40cm x 50cm rectangle, then cut the pastry into 10 (5cm-wide) strips.
Take a strip and twist it into a corkscrew shape by holding one end and twisting the other.
Wrap the pastry around itself so that you have a flat, twisted spiral.
Tuck the end underneath the pastry, squeezing to stick it. Repeat with the remaining strips.
At this stage the pastries can be frozen on a baking tray and, once frozen, transferred to freezer bags.
To cook, fully defrost in the fridge overnight before baking.
To bake, heat the oven to 200C/fan 180C/gas 6. Put the pastries on a baking paper-lined tray and glaze with more beaten egg.
Bake in the oven for 20-25 minutes, until golden and cooked through. Cool a little on a wire rack before eating warm.