Greek Puffs Recipe

75 g/3 oz unsalted (sweet) butter

45 ml/3 tbsp clear honey
40 g chopped mixed nuts

3 shredded wheat cereal biscuits, crushed
215 oz puff pastry (paste), thawed if frozen
15 ml/1 tbsp caster (superfine) sugar

2.5 ml cinnamon

Greek-style Yoghurt, to serve

Method:

Put the butter and honey in a saucepan and heat until the butter has melted. Remove from the heat and stir in the nuts and crushed cereal. Cut the pastry in half. Roll out one half and use to line the base of an 18 x 28 cm/ 7 x 11 in Swiss roll tin (jelly roll pan). Roll out the other half to a rectangle the same size. Brush the pastry in the tin with water. Spoon in the honey filling and spread evenly. Brush the second piece of pastry with water and lay on top, brushed-side down. Press down fairly firmly. Brush the top with water. Mix together the sugar and cinnamon and sprinkle over. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes until risen and golden brown. Leave to cool in the tin for 10 minutes, then cut into squares and serve warm with Greek-style Yoghurt.