Sabrina Ghayour’s tahini cinnamon swirls recipe

“I love cinnamon in pastry and desserts. There really is no sweet treat that doesn’t work with a little cinnamon in it, and these swirls have always been a favourite of mine,” says Sabrina Ghayour.

“The tahini really enriches them, giving them a lovely nutty flavour that is something quite different and pleasing. They are great with coffee or served with vanilla ice cream. You can also freeze a whole roll of prepared pastry for later use, then cut and bake from frozen for an extra couple of minutes.”

Tahini cinnamon swirls recipe

Ingredients:

(Makes 12)

1 x 320g ready-rolled puff pastry sheet

4–5tbsp tahini (make sure it’s not too thin, and avoid using excess oil)

3tbsp golden granulated sugar

Method:

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a large baking tray with baking paper.

2. Lay the pastry sheet on your work surface.

3. Mix the tahini with the sugar and cinnamon in a small bowl. Spread the mixture evenly all over the pastry sheet, leaving a two centimetre clear border along one long edge. Starting from the opposite long edge, roll up the pastry tightly.

Persiana Everyday by Sabrina Ghayour is published by Aster, priced £26. Photography by Kris Kirkham. Available now.