Makes 24
375g ready rolled puff pastry or 2 packets chilled fresh ready to bake croissant dough (to make 12 croissants in total – sometimes there are only 4 in a packet!)
25g butter, melted
55g caster sugar
1 tsp ground cinnamon
170g mixed dried fruit (raisins, currants etc as you like)
1 small tub of red/yellow/green glace cherries
Icing:
115g icing sugar mixed with 2-3 tsp boiling water
Method:
1. Oven 200C/400F/gas mark 6.
2. Unroll the pastry or croissant dough and lay it out in a long strip or sheet .
3. Brush with melted butter. Mix cinnamon with sugar and sprinkle evenly over pastry,
4. Add mixed fruit in an even layer then roll up the pastry
4. Cut evenly into 24 mini logs. Arrange them on their sides on a flat stone like a Christmas Tree, but do not arrange them too close together:
5. Bake for 20 – 25 minutes, lowering the oven temperature near the end if need be. Cook until golden brown. When the ‘tree’ is cooked and cooled, arrange the glace cherries over the branches and drizzle over the icing as you like.
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