recipes
Ħelwa tat-Tork Cinnamon Rolls
2022-11-03
Ingredients
- 320g rectangular ready-rolled puff pastry sheet (Acqua e Farina)
- 4 tbsp tahini
- 150g chocolate halva (Camel Brand)
- 3 tbsp golden caster sugar (Lamb brand)
- 2 tsp ground cinnamon
- Good drizzle of honey
- 50g pistachios, chopped (Lamb brand)
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Method
Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Line a large baking tray with baking paper. Lay the pastry sheet onto your work surface.
In a small bowl combine the tahini, halva, sugar and cinnamon. Spread the mixture evenly all over the pastry sheet, leaving a 2cm clear border along one long edge. Starting from the opposite long edge, roll up the pastry tightly.
Cut the roll into 4, then cut each section into 3 equal slices. Lay the slices with the swirl facing up on the lined tray, spaced slightly apart, and flatten each one gently.
Bake for 20-22 minutes until nicely browned on top. Remove from the oven and leave to cool on the tray. Drizzle with honey and scatter the chopped pistachios.
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