Puff Pastry Kanelbulle Twists with Cardamom Glaze

Method

1. Heat the oven to 200 °C and line a baking tray with baking paper. Keep the puff pastry cold: if it gets soft, the butter layers melt and it won't puff well.

   oven

2. In a small bowl, mix the soft butter, brown sugar, cinnamon and half the cardamom with a spoon into a smooth paste.

   Add in this stepButter (very soft) 20 gLight brown sugar 20 gGround cinnamon 1 tspGround cardamom ¼ tsp

3. Unroll or cut the pastry to about 20×20 cm (20 cm from top to bottom) and spread the filling evenly over the bottom half only. Fold the top half down over it, press lightly with your palm and chill for 10 min to firm up; cold pastry cuts cleanly without squeezing out the filling.

   Add in this stepPuff pastry (thawed if frozen) 160 g

4. With a sharp knife, cut it into 8 strips 2.5 cm wide. Hold each strip at both ends and twist 3 or 4 times in opposite directions, lay it on the tray with space around it and press the ends down firmly. Beat the egg and brush only the tops; egg on the cut edges glues the layers and stops them rising.

   Add in this stepEgg (for brushing) 1

5. Bake in the hot oven at 200 °C ×1 for 14 min per tray, until puffed and deep golden all over; break one open to check that the inner layers are dry, not doughy. The melted sugar is extremely hot, so use oven gloves (×2 means two trays, baked one after the other).

   oven

6. Cool on a rack for 10 minutes. Meanwhile, stir the icing sugar with the milk and the rest of the cardamom into a thick glaze, drizzle it thinly over the twists with a spoon and leave for 5 minutes to set.

   Add in this stepIcing (powdered) sugar 40 gMilk 2 tspGround cardamom ¼ tsp