Ingredients:
1 box Puff Pastry Sheets (2 per package) - we used Pepperidge Farm
1/4 cup melted butter
3/4 cup packed brown sugar
2 heaping Tbsp. cinnamon
1 egg, beaten
White sugar for extra sprinkling
Instructions:
Preheat the oven to 400 degrees. Let the puff pastry dough thaw for about 30 minutes at room temperature. Roll out the two halves separately and brush each with melted butter. In a small bowl, mix together the brown sugar and cinnamon. Then sprinkle (or dump) a mixture of brown sugar and cinnamon onto the dough. You don't need to use all of the mixture, but there is no such thing as too much sugar so yes, we are peer pressuring you. Starting with the long end of one of the pieces of dough, roll the piece up into a cylinder. Repeat with the second piece. Using a very sharp knife, cut each cylinder diagonally into pieces that are 2 inches across. Transfer the pastries onto a greased cookie sheet, brush them with the egg, and sprinkle white sugar on top. Finally, cut 2 small slits on the top of each pastry. Put the cookie sheet in the oven for 10-15 minutes, or until the pastries are golden brown. We baked the pastries for 11 minutes. The recipe makes approximately 14 pastries depending on how many times you cut each of the two cylinders of dough.
Tune of the moment: Blurred Lines by Robin Thicke
What were we snacking on? Chai tea and bananas
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| Rolled-up deliciousness |
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| Straight outta the oven |
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