Remove the pastry from the packet and allow to come to room temperature (If you try and unroll the pastry while it is cold, it will likely crack... if you let the pastry get too hot it will become very sticky)!

Preheat the oven to Gas Mark 7 (425f / 220c). Line 2 baking trays with a non-stick liner or baking paper.

Put the dates in a bowl and mash with a fork. If needed, add a bit of boiling water to help make a smooth paste.

Add the cinnamon and mix well (this will cause the mixture to firm up so add water first if needed)!

Carefully unroll the pastry and spread the mixture all over the pastry.

Starting from one of the long edges, roll the pastry over the cinnamon mixture towards the centre.

Turn the pastry around (180 degrees), and repeat with the other long side until it meets the other pastry roll.

With a pastry cutter or a sharp knife cut the roll into even slices about 1cm each, then place them spread out on a the baking trays. You can reshape them (to be identical) or leave them as they are. Slightly flatten them using your fingers so they are level and cook evenly.

Bake at Gas Mark 7 (425f / 220c) for 10-15 minutes. They will start to go golden brown around the edges. Allow to cool for 5 minutes on the tray before removing to cool on a wire rack.

Enjoy!