Crispy cinnamon wreath

Name: crispy cinnamon wreath
Cook time: 35 min
Total time: 70 min
Yield: 12
Ingredients: 10 slice frozen filo pastry; 50 g unroasted walnuts; 100 g dates without pit; 50 g light caster sugar; 1,5 el cinnamon extra for garnishing; 100 g unsalted butter or margarine; 300 g wheat flour extra for pollinating; 2 tl baking powder; 2 tl biscuits; 1 tl salt; 150 g full yogurt; 8 el maple syrup; 1 medium sized egg

Bake sweet bread yourself? With this bread wreath you steal the show.

Ingredients

Kitchen Stuff

1 turban shape or combi spring shape (Ø 27 cm)
1 baking brush

Directions

Preheat the oven to 200 ° C.
Let the filo pastry thaw under a damp kitchen cloth.
Finely chop the walnuts and dates for the filling. Mix with the caster sugar and cinnamon.
Melt the butter in a saucepan and allow to cool slightly.
Mix the flour, baking powder, biscuits and salt in a bowl. In another bowl, beat the cooled melted butter with the yogurt, maple syrup and the egg.
Pour the liquid ingredients in the dry and knead into a smooth dough.
Roll out the dough on a floured surface to a piece of 50 x 30 cm and spread the filling over it. Leave 2 cm uncovered on the long side.
Roll the dough up, starting at the filling side covered with filling. Cut the roll into 9 equal pieces.
Melt the rest of the butter. Grease the turban or spring form.
Brush 1 slice of filo pastry with the baking brush on both sides with butter. Put a roll with the cutting edge upwards. Fold the dough upwards.
Put in the spring form. Repeat with the rest of the filo pastry and the cinnamon rolls (you keep 1 slice of filo pastry, you do not use it).
Fry the wreath in about 25 minutes in the middle of the oven until golden brown and done.
Let cool for 10 minutes in the mold and remove the spring form.
Sprinkle with the maple syrup and sprinkle very lightly with the cinnamon. Serve the cinnamon ring warm or cold.