• cinnamon-flavoured butter cream placed over the central 10 by 32 cm strip of a rolled 32 cm square of Danish pastry, the sides folded over to give a 10 by 32 cm rectangle, cut in 4 cm pieces, each piece having 4 cuts to the centre along the long side, brushed with water, rolled in coarse sugar and almond nibs, bent to open out the cuts, proved 30 minutes and baked at 230°C for 8 minutes