Method

• 1.
  Thaw your puff pastry, following the packet instructions.
• 2.
  Drain the sultanas and place in a large bowl with the remaining filling ingredients and a pinch of fine salt. Add the egg whites (reserving yolks for the egg wash) and mix well – you should have a thick but spreadable, delicious-smelling filling.
• 3.
  Cover bowl and rest in the fridge for 1 hour for filling to firm up.
• 4.
  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
• 5.
  On a lightly floured surface, roll out your thawed pastry to about 40cm × 30cm. Cut it in half lengthways, so you have two long pastry strips.
• 6.
  Divide the filling in half. Place one long compact log of filling along the length of one pastry strip, leaving a gap of about 4cm at each end. Using floured hands, carefully roll up the pastry to completely enclose the filling, then fold each end under to seal. Shape the log into a circle, with the ends slightly overlapping, and carefully lift onto the baking tray. Repeat with the remaining pastry strip and filling. (If your kitchen is particularly hot, you may like to loosely cover the two cakes and pop the tray in the fridge to chill for 30 minutes. Preheat the oven just before baking.)
• 7.
  Whisk the milk and egg yolks, then brush egg wash generously over pastry. Bake for 15 minutes. Reduce oven temperature to 170°C/150°C fan-forced and bake for a further 20-25 minutes, until pastry is deep golden and cooked through. Allow to cool completely, then cut into slices to serve.