Ingredients
Method
1
Unroll the TODAY® Original puff pastry, mix together the sugar and cinnamon and sprinkle all over the pastry. Drizzle the honey over the sugar. Roll up the pastry (lengthways). Refrigerate for 30 minutes.
2
Cut the pastry into 1cm thick rounds. Place onto a tray and brush with beaten egg.
3
Line the air fryer with baking paper. Bake the scrolls in two batches, at 180°C for 18-20 minutes. They should be golden and cooked through.
4
Set aside to cool. Mix together the icing sugar and water, either drizzle over the icing or using a piping bag, pipe a cross over the scrolls.
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