These plant-based rum swirls wrap rum-soaked raisins, apples, and ginger in puff pastry for a cozy autumn bake. Serve warm with tea or coffee.
Ingredients
- One rolled sheet of vegan puff pastry
- 2 tbsp rum of choice
- 2 Jazz Apples diced into small cubes
- ½ tsp cinnamon
- A small thumb of ginger peeled and crushed
- 1 lime the juice and the rind
- 50 g raisins soak in rum overnight if you have the time
- 50 g brown sugar
- 50 g vegan butter
- Vegan egg for the egg-wash or soy milk
Instructions
- Place chopped apples, sugar, vegan butter, ginger, lime juice and cinnamon in a saucepan and gently cook down.
- Add the rum and raisins and cook on a low heat for 30 mins.
- Take the vegan puff pastry sheet and place horizontally in front of you.
- Brush with the rummy apple sauce – be generous.
- Once coated, roll it up in a tight cylinder.
- Slice into six and place on baking paper on an oven tray.
- Coat with vegan egg-wash, grate with lime zest
- Cook in a preheated oven at 180c for 25-30 mins.