Brown Sugar Cinnamon Puff Pastries
A recipe for Brown Sugar Cinnamon Puff Pastries! Puff pastry rectangles are filled with cinnamon brown sugar and topped with a thick vanilla icing.
Servings 6 Pastries
Ingredients
Pastries:
- 1/2 cup (100 grams) light brown sugar
- 1 tablespoon (8 grams) cornstarch
- 2 teaspoons (5 grams) ground cinnamon
- 1 large egg yolk
- 1 tablespoon milk
- 2 sheets (1 pound, 450 grams) puff pastry defrosted
Icing:
- 1 cup (125 grams) powdered sugar
- 3 tablespoons (44 milliliters) heavy cream
- 1/2 teaspoon vanilla extract
Instructions
To make the pastries:
- Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment or lightly grease.
- In a medium bowl, combine the brown sugar, cornstarch, and cinnamon.
- In a small bowl, beat together egg yolk and milk to make the egg wash.
- On a large floured work surface, gently roll out a sheet of the puff pastry until even with no cracks or creases.
- Cut into 6 equal rectangles and transfer to the prepared baking sheet.
- Divide the brown sugar cinnamon mixture among the rectangles, leaving a 1/2 inch (1.25 centimeter) border around the edges.
- Brush the edges with the egg wash.
- Gently roll out the second sheet of puff pastry until even with no cracks or creases. Cut into 6 equal rectangles.
- Cover the filling with the other half of the rectangles. Press down around the edges to seal the filling inside. Use a fork to crimp and seal the edges further.
- Use the fork or toothpick to poke a few holes in the top of each pastry.
- Brush the tops of the pastries with the remaining egg wash.
- Bake in preheated oven until puffed and golden, about 10-12 minutes.
- Allow to cool slightly.
To make the icing:
- In a medium bowl, whisk together the powdered sugar, cream, and vanilla extract until thick and smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar.
- Spread or pipe the frosting over baked puff pastries.
- Serve immediately.