Cinnamon Almond Danish Swirls

Total time: 48m
Preparation Time: 30m

For 80 pieces

Nutritional Information

Contains 25 Kcal, 0g Protein, 3g Carbohydrates, 1g Fat


  • 1 puff pastry, rolled into a rectangle
  • 0.5 bag almond paste (ca. 175 g)
  • 2 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1 tbsp. red currant jelly
  • Icing:
  • 3 tbsp. red currant jelly
  • 1 tsp. lemon juice

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  • Sprinkle the pastry with cinnamon, cut lengthways into two strips of equal width. Combine the almond mixture with the jelly and lemon juice until smooth, spread onto the pastry strips, leaving a border of approx. 1 cm all the way around. Roll up the strips of pastry from the long edge, place on the sheets of baking paper and freeze for approx. 1/2 hour. Cut the rolls into slices approx. 1 cm thick and place on baking trays lined with baking paper. Bake for approx. 18 mins. in the centre of a fan/convection oven preheated to 180°C. Place on a cooling rack. Warm the jelly and lemon juice in a small pan. Coat the warm cinnamon swirls with the glaze and leave to dry.
  • Icing:

    Gelee mit dem Zitronensaft in einem Pfännchen leicht erwärmen. Die noch warmen Zimtschnecken damit bestreichen, trocknen lassen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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