Cinnamon Snails

Cover with plastic wrap and leave to chill in the fridge for 30 minutes. On a lightly floured work surface, roll out the pastry until you have a large rectangle, dust off loose flour and fold the top half of the pastry down then the bottom half up so you have a long slim rectangle.

Now turn 90 degrees and roll out to another large rectangle, trying to only roll in one direction if possible (this helps keep the butters ‘marbled’ effect and ideally will keep your pastry nice and puffy and flakey). Fold, roll again into that long thin rectangle, cover with plastic and place in the fridge for another 20 minutes or until needed.

Preheat oven to 200C and grease and line a couple of baking trays with parchment paper.

Combine the sugar and cinnamon in a small bowl and then sprinkle some of this over your work surface. Roll the pastry into a large rectangle, about the thickness of a $2 coin. Press the cinnamon sugar on both sides to prevent sticking to the work surface.

Now sprinkle the remaining cinnamon sugar over the top of your pastry and gently press in with a rolling pin.

Roll up into a long sausage, starting with the longest end of the pastry and rolling as tightly as you can.

Now, slice into rounds, about 1 1/2 centimetres thick and place these on your baking tray, a few centimetres apart. Place back in the fridge for a final 20 minutes before baking.

Bake for 10 minutes or until golden brown. Leave to cool on a wire rack then store in an airtight container.