Vegan Cinnamon Pastries

Is there anything better than sharing the most amazing food with your favourite person? Every day creates an occasion to treat a special someone to a delicious something and show them your appreciation – whether it’s your mum, best friend or partner.

Considering that Nick is not really a wizard in the kitchen, tasty treats have definitely helped make our relationship stronger and creating something delicious for him has always been my favourite way to treat him and put a smile on his face (cause let’s be honest: man’s gotta eat! :P).

We are both not huge fans of Valentine’s Day – or at least not of the commercial side of it – but we both believe that it’s the small things that show your significant other that you care and sharing a wonderful moment and great food together doesn’t need to cost the world.

I’m super happy to be part of Tesco’s Vegan Campaign for this February and show how simple it can be to create something special for someone special. This recipe for Vegan Cinnamon and Pecan Pastries is from their Real Food part of the website, which show cases plenty of delicious looking recipes – including a great number of vegan options as well! Isn’t it amazing how many more vegan options are openly accessible out there day by day? I will never not be pointing this out – as I remember that it was not always this way and have learned to appreciate the way that our society is moving.

For my special treat I was directly drawn to this gorgeous pastry recipe – I absolutely love cinnamon rolls and pecans have become my obsession since I’ve realised how amazing toasted pecans are in combination with maple syrup and sweet potato (seriously – you should totally try that if you haven’t yet!)

Find the original recipe here.



1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, mix the spread or margarine, sugar and cinnamon until smooth.

2. Unroll the pastry on a board and spread evenly with the cinnamon mixture, right to the edges of the pastry. Scatter over the raisins and pecans, again right to the edges, then tightly roll up from the short side.

3. Cut the log in half, then cut each half into 6 and put each pinwheel onto 1-2 lightly greased baking sheet/s, leaving a 3 cm (1 1/4in) gap between each pastry.

4. Bake for 15-20 minutes until golden. Set aside to cool for 5-10 minutes on the baking sheet/s. Serve immediately or top with icing (see below).

Creating the icing

I often see people creating their icing with icing sugar & water. I personally prefer using soy milk and a few drops of lemon – but it’s completely up to your own preference when creating these.

Special Tip:

Make sure you only add a few drops of liquid into your icing sugar and keep blending it carefully. You should aim for a thick, but smooth consistency – if you’ve added too much liquid, it will be runny and hardly leave a coating on your pastries. If you’ve gone over the top, simply add some more icing sugar and blend well until you reach the right consistency.

I have to admit that I was super surprised at how amazing these turned out! It was even better than I expected them to – and I was lucky that I created twice the amount – because when they came fresh out of the oven and with all the cinnamon scent around the house, I simply couldn’t contain myself and ate half of it myself on the same evening (well #treatyoself I’d say to that! ;))

Read more at https://realfood.tesco.com/recipes/vegan-cinnamon-and-pecan-pastries.html#D8LtFOflEcmTcVW2.99

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