Cinnamon, Apricot & White Chocolate Whirls

Makes 12

375g puff pastry - ready rolled sheet
50g unsalted butter
3 tsp My Secret Kitchen Vanilla Pudding Spices
75g caster sugar
75g dried apricots, finely chopped
50g white chocolate chunks
1 beaten egg
Apricot jam to glaze

Preheat oven 190C, line a baking sheet with greaseproof paper.
Mix together the butter, Vanilla Pudding Spices and caster sugar in a bowl until soft and spreadable. Unroll the pastry sheet and spread the butter mixture evenly over the surface leaving a 1/2 cm gap around the edges. Sprinkle over the chopped apricots and then the white chocolate chunks. Starting with the longest edge, roll the pastry up as tight as possible into a log. Cut the log into 12 equal slices. Place the slices with the cut faces uppermost on the baking sheet and flatten slightly. Brush with the beaten egg and bake for 15 - 18 minutes until golden. Whilst still warm, brush with the apricot jam to glaze.