Baileys Caramel Cinnamon Swirl Shamrocks

a) Open and unroll the dough from the cinnamon swirls kit onto a lightly floured surface.

b) Using a rolling pin, roll the dough lengthways into a long rectangle, approximately 40cm long and 20cm wide.

c) Evenly divide the cinnamon caramel mixture over the dough, then spread to the edges. Sprinkle over the pecans.

a) Fold the dough in half lengthways and gently press to secure the fillings.

b) Cut the dough widthways into 18 strips, approximately 1cm wide.

a) To make one of the shamrock petals, place a long strip on its side and roll both ends into the centre, creating two swirls that meet in the middle. This pastry shape is called a palmier! Repeat this with the remaining strips of dough.

b) Gently pinch and shape the flat side of each palmier so that each pastry resembles a heart.

c) To make one shamrock, arrange 3 hearts on a lined baking tray, allowing the edges to touch and the pointed end to meet in the middle. Repeat with the remaining palmier hearts, leaving a 3-4cm gap between each shamrock.

a) Generously brush each pastry shamrock with milk (see pantry for amount), then place onto the middle shelf of your oven and bake until the top is crisp and golden, 12-14 mins.

b) Meanwhile, combine the icing sugar from the cinnamon swirls kit and the remaining Baileys caramel sauce in a small bowl. Mix until smooth. TIP: If your icing is a bit thick, add a bit of water, 1/2 a tsp at a time, until you reach your desired consistency.

c) Remove the pistachios from their shells, then roughly chop.