Introduction

These Brown Sugar Cinnamon Puff Pastries are a delightful treat, combining flaky, buttery layers with a sweet and spicy filling. Perfect for breakfast or an elegant snack, they’re easy to prepare and sure to impress.

The image shows a stack of three golden brown puff pastries on a white marbled surface covered with a piece of parchment paper. Each pastry is square-shaped with crimped edges and is decorated with wavy white icing on top. The top pastry is cut in half, revealing three layers inside: the flaky golden crust on top and bottom, and a dark brown filling in the middle with white icing layers above and below the filling. In the background, there is a white bowl with brown sugar and a white piping bag lying beside it. Two sticks of cinnamon rest on the right side behind the stack. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 cup (125 grams) powdered sugar
3 tablespoons (44 milliliters) heavy cream
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 425˚F (220˚C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a medium bowl, combine the brown sugar, cornstarch, and ground cinnamon.
Step 3: In a small bowl, beat the egg yolk and milk together to create the egg wash.
Step 4: On a floured surface, gently roll out one sheet of puff pastry until smooth and even, without cracks or creases.
Step 5: Cut the rolled pastry into 6 equal rectangles and place them on the prepared baking sheet.
Step 6: Divide the brown sugar cinnamon mixture evenly over the rectangles, leaving a 1/2 inch (1.25 cm) border around the edges.
Step 7: Brush the exposed edges with the egg wash to help seal the pastries.
Step 8: Roll out the second sheet of puff pastry as before and cut into 6 rectangles to cover the filling.
Step 9: Place the second set of rectangles over the filling. Press the edges firmly to seal, then crimp the edges with a fork to ensure they stay closed.
Step 10: Use a fork or toothpick to poke a few small holes on top of each pastry to allow steam to escape.
Step 11: Brush the tops of the pastries with the remaining egg wash for a golden finish.
Step 12: Bake in the preheated oven for 10-12 minutes until puffed and golden brown.
Step 13: Let the pastries cool slightly on a wire rack.
Step 14: Meanwhile, prepare the icing by whisking together the powdered sugar, heavy cream, and vanilla extract in a medium bowl until smooth and thick. Adjust consistency with more milk or powdered sugar if needed.
Step 15: Spread or pipe the icing over the warm pastries.
Step 16: Serve immediately and enjoy.

Tips & Variations

For extra crunch, sprinkle chopped nuts like pecans or walnuts over the cinnamon sugar filling before sealing.
Use cream cheese frosting instead of the powdered sugar glaze for a richer topping.
Try adding a pinch of nutmeg or cardamom to the cinnamon mixture for a warm, spiced twist.
Ensure the puff pastry is well chilled but pliable before rolling to prevent tearing.

Storage

Store leftover pastries in an airtight container at room temperature for up to 2 days. For longer storage, freeze un-iced pastries before baking and bake directly from frozen, adding a few extra minutes to the baking time. If iced, keep refrigerated and consume within 1 day. Reheat gently in a warm oven to restore crispness.

How to Serve

This image shows several square, golden-brown pastries with a flaky, shiny crust arranged closely on a white marbled surface. Each pastry is topped with thick, white curved lines of creamy icing that zigzag across the top in a decorative pattern. The pastries have a puffy texture with slightly crimped edges, showing layers of cooked dough that is light and crispy. Some pastries are slightly out of focus in the back, emphasizing the front ones, creating a sense of depth in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry overnight in the refrigerator before using; this makes it easier to roll out and prevents cracking.

How can I make the icing thinner or thicker?

To thin the icing, add a small amount of milk, one teaspoon at a time. To thicken, gradually add more powdered sugar until you reach the desired consistency.