Cinnamon rolls with a summer fruit and chocolate topping.

A perfect dessert suitable for any occasion. The summer fruit can be replaced with mango or banana

Makes 1 large desert

Ingredients:

Puff Pastry:

125g (strong) plain flour

1/2 tsp salt

125g butter ~ at room temperature but not soft.

75ml cold water.

50g caster sugar

1 tsp cinnamon

2 tbsp melted butter

100g milk/dark chocolate

Summer fruit.

Method:

Preheat the oven to 200°c/400°f.To start, make the puff pastry. Sift the flour and salt into a large bowl. Break the butter into medium size chunks. Rub the butter into the flour and salt mixture ensuring that the butter is still visible.

Create a well in the middle and add in the cold water and mix to combine. Remove the pastry from the bowl and roll it out into a square. Keep rolling it out and folding it over until when it is cut you can see the layers (about 10 times).Spread the melted butter over the square of puff pastry and sprinkle an even layer of caster sugar and cinnamon over it.

Roll the pastry into a sausage shape and cut 1 cm thick rounds off the ends (you should be able to see a spiral). Arrange the rounds in a circular tin leaving small gaps in between each round so they have space to expand when baked. Bake for 15 to 20 minutes or until golden brown and firm to the touch. Set aside and leave to cool.

Melt the chocolate in a microwave or bain marie, then arrange the fruit in and around the rolls. To finish, drizzle the chocolate over the dessert. Enjoy!

#Cinamonrolls