Hazelnut Cartwheel

From Cherrapeño

Adapted from All British Food

212 g (7½ oz) packet frozen puff pastry, thawed
25 g (l oz) butter
25 g (1 oz) soft light brown sugar
1 egg, beaten
75 g (3 oz) plain cake crumbs
75 g (3 oz) hazelnuts, chopped
50 g (2 oz) raisins
finely grated rind of 1 lemon
1 egg, beaten, to glaze
caster sugar, to dredge

Roll out the pastry into a rectangle, about 10 x 14 inches.

Cream the butter and the sugar together until pale and fluffy. Beat in the egg and then stir in the cake crumbs, hazelnuts, raisins and grated rind of the lemon.

Spread the mixture over the pastry to about half an inch of the edges. Roll up lengthways (like a swiss roll) and place on a baking sheet, lined with baking parchment paper. Twist into a circle shape and seal the ends together. Snip into the ring at 1½ inch intervals, being careful not to cut right the way through.

Brush with beaten egg to glaze and bake at 220ºC (425ºF) for 25-30 minutes. I tuned the oven down slightly for the last 10 minutes as it was nice and brown on top, but still needed a bit longer.

Sprinkle with caster sugar and serve warm with cream, it's also good cold.