Cinnamon Swirl Traybake

Preheat your oven to 200°C. Melt the plant based butter (15 g) in a small bowl in the microwave for 30 seconds.

Unroll the rolled puff pastry (320 g) sheet. Brush it evenly with the melted [plant based butter]. Sprinkle the light brown sugar (50 g) and ground cinnamon (1 tbsp) over the pastry. Break the pecans (50 g) into small pieces using a pestle and mortar, then sprinkle them along with the sultanas (50 g) evenly over the pastry. Carefully roll the pastry from one long side to the other to form a thin sausage.

Cut the pastry sausage into 10 even pieces. Arrange the pastry swirls in a greased pie dish. Lightly brush the swirls with the plant-based milk (2 tbsp). Bake in the preheated oven for 25 minutes, or until the pastries are puffy, golden, and crispy. Start 25m timer

While the swirls are baking, prepare the icing. Combine the icing sugar (70 g) and vanilla extract (0.5 tsp) in a small mixing bowl. Gradually add the water (1 tbsp), stirring continuously, until a smooth drizzling consistency is achieved.

Remove the dish from the oven and let the pastry cool to room temperature. Drizzle the prepared icing neatly over the cinnamon swirls. Allow the icing to set, then gently pull the swirls apart and serve immediately for a delicious fancy breakfast or brunch.