CINNAMON WREATH

Delicious cinnamony puff pastry filled up with melty toffee, sweet coconut and crunchy almonds, braided into perfection.

Ingredients:

• 1 sheet frozen puff pastry
• 1/2 stick unsalted butter, room temp.
• 1/2 tbsp cinnamon
• 3-4 tbsp brown sugar
• 3-4 tbsp shredded unsweetened coconut
• 3 tbsp almonds
• 1 small beaten egg

Method:

1. Take out your frozen puff pastry and leave it on the counter to defrost. Meanwhile prepare your filling.
2. In a small bowl, crush the almonds with a pestle until fairly ground and add the rest of the ingredients exept butter.
3. Once your pastry is defrosted but still cold, dust it with a little bit of flour and stretch it out lenghtwise using a rolling pin, until you get a rectangle with its long side double than the short side.
4. Using a rubber spatula, combine together the sugary mixture with the soft butter, untill you get a beautiful cinnamony spread.
5. Smear it as evenly as possible on top of the pastry with the rubber spatula, a butter knife or whatever you have on hand.
6. Start rolling your rectangle on the long side until you are left with a cilinder/snake/log of rolled pastry. Leave it in the fridge for 10 mins.
7. Take it out of the fridge and cut the cilinder/snake/log in half lengthwise. You'll be left with two long pieces with stripes in the center and even on the outside.
8. Pinch two ends together and braid as you would do with your hair, always making the stripy part face the front of the braid, in order to get the beautiful wreath form.
9. Once your braid is done, pull the two ends together and seal them pressing with your fingers, forming a braided crown. Place it on your baking tray.
10. Let your crown sit in the fridge while oven is preaheating to 200ºC. Once its preheated, take the wreath out of the fridge and paint it with the egg using a pastry brush. Place the tray in the oven, wait 20 min and done. Take it out of the oven and let it cool for ten minutes or so befor digging into it.
11. Smell the cinnamon. YUMMMMMY!

- B. Oria