Walnut Cartwheel

Walnut Cartwheel

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Servings: 8
Calories: 253


  • 4 oz puff pastry
  • 1 oz butter
  • 2 tbsp soft brown sugar
  • 1 egg
  • 3 oz plain cake crumbs
  • 3 oz walnuts chopped
  • 1 3/4 oz seedless raisins
  • grated rind of 1 lemon
  • beaten egg to glaze
  • caster sugar superfine granulated to dredge


  • Roll out the pastry to a rectangle, measuring about 40.5 x 25.5 cm (16 x 10 inches). Cream together the butter and sugar.
  • Beat in the egg and stir in the cake crumbs, walnuts, raisins and lemon rind. Spread mixture over the pastry to within 0.5 cm (1/4 inch) of the edges.
  • Roll up like a Swiss roll starting from the narrow end. Trim the ends if necessary. Shape into a circle and seal the ends together.
  • Place on a dampened baking sheet.
  • Snip all round the ring at 4 cm (1 1/2 inch) intervals so that the cuts come to within about 2 cm (3/4 inch) of the ring's inner edge. Brush with beaten egg to glaze.
  • Bake in the oven at 220°C (425°F) mark 7 for 25 - 30 minutes until golden brown.
  • Dredge with caster sugar and serve warm.
Calories: 253 kcal
Carbohydrates: 23 g
Protein: 5 g
Fat: 17g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 59 mg
Sodium: 136 mg
Potassium: 156 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 170 IU
Vitamin C: 8 mg
Calcium: 34 mg
Iron: 1 mg
Dishes Cakes
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