Ingredients

Pastry

5kg Puff Pastry Roll 10Kg 60106346

Cinnamon filling

500g Unsalted butter, softened

350g Brown sugar

50g Ground cinnamon

Variant 1

Pistachio & white chocolate

250g White chocolate, melted

150g Chopped pistachios

Variant 2

Strawberry & white chocolate

250g White chocolate

20g AP Strawberry Flavoured

Kularome 1Ltr 50105500

80g Freeze-dried strawberry pieces

Variant 3

Chocolate-dipped & hazelnut

250g Dark chocolate, melted

150g Chopped toasted hazelnuts

Method

1. Lay out the Puff Pastry Roll on a lightly floured bench and cut into rectangles 30cm long.
2. Combine butter, sugar and cinnamon in a bowl and spread over rectangles of pastry.
3. Roll each rectangle into a log, cut into 12 pieces then flatten the centre with a dowel / handle of a wooden spoon to create the traditional flattened Franzbrötchen shape.
4. Place on lined trays and proof for 30–40 minutes until puffy.
5. Bake at 200–210°C for 12–15 minutes until deep golden and caramelised at the edges.
6. Once cool, divide into three batches and dip each in its own topping: white chocolate and pistachio; strawberry white chocolate; or dark chocolate and hazelnut.