Our 1st book is out now • Find out more & order a copy »
This is the perfect mini recipe for using up leftover puff pastry. They're really quick to make and an easy way to show off at breakfast time.
Roll out the puff pastry into a rectangle with a rolling pin.
Spread with peanut butter and sprinkle with brown sugar and cinnamon.
Tightly roll up the pastry into a cigar.
Cut into thin slices with a sharp knife.
Place on a baking sheet lined with parchment paper.
Brush the top of each roll with a little milk.
Bake at 220'C for 10 minutes or until golden.
Allow to cool a little then serve!