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Brown Sugar Cinnamon Puff Pastries Recipe

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Delightful Brown Sugar Cinnamon Puff Pastries featuring flaky puff pastry filled with a sweet cinnamon and brown sugar mixture, finished with a smooth vanilla cream icing. Perfect as a sweet breakfast treat or an elegant dessert.

Ingredients

Scale

Filling

  • 1/2 cup (100 grams) light brown sugar
  • 1 tablespoon (8 grams) cornstarch
  • 2 teaspoons (5 grams) ground cinnamon

Pastry

  • 2 sheets (1 pound, 450 grams) puff pastry (defrosted)

Egg Wash

  • 1 large egg yolk
  • 1 tablespoon milk

Icing

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

Instructions

  1. Preheat Oven: Preheat your oven to 425˚F (220˚C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Filling: In a medium bowl, thoroughly mix together the light brown sugar, cornstarch, and ground cinnamon to create the sweet cinnamon filling.
  3. Make Egg Wash: In a small bowl, whisk the egg yolk and milk together until smooth; this will be used to seal and glaze the pastries.
  4. Roll Out First Pastry Sheet: On a floured work surface, gently roll out one sheet of puff pastry until it is smooth, even, and free of cracks or creases.
  5. Cut Pastry Rectangles: Cut the rolled pastry into 6 equal rectangles. Transfer these carefully onto the prepared baking sheet.
  6. Add Filling: Evenly divide the cinnamon and brown sugar mixture among the 6 rectangles, leaving about a 1/2 inch (1.25 cm) border free of filling around the edges.
  7. Brush Edges: Brush the exposed edges of each rectangle with the egg wash to ensure proper sealing.
  8. Roll Out Second Pastry Sheet: Gently roll out the second puff pastry sheet to the same specifications as the first and cut into 6 equal rectangles.
  9. Cover Filling: Place these second set of rectangles over the filled ones. Press down firmly around the edges to seal the filling inside, then use a fork to crimp and secure the edges even further.
  10. Vent Pastries: Use the fork or a toothpick to poke a few small holes in the top of each pastry to allow steam to escape during baking.
  11. Brush Tops: Brush the tops of the sealed pastries with remaining egg wash to achieve a golden finish.
  12. Bake: Place the baking sheet in the preheated oven. Bake until the pastries are puffed and golden brown, approximately 10–12 minutes.
  13. Cool Slightly: Remove from oven and let the pastries cool for a few minutes on the baking sheet.
  14. Prepare Icing: In a medium bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and thick. Adjust consistency by adding a little more milk if too thick or more powdered sugar if too thin.
  15. Ice Pastries: Spread or pipe the icing over the slightly cooled puff pastries evenly.
  16. Serve: Enjoy these delicious pastries immediately for the best texture and flavor.

Notes

  • Make sure the puff pastry is well thawed but kept cool for easy handling.
  • Do not overfill the pastries to avoid leakage during baking.
  • Egg wash not only seals but gives a beautiful golden finish to the pastry.
  • The icing can be adjusted in thickness according to your preference for spreading or piping.
  • Serve pastries fresh as they lose flakiness when stored for long periods.

Keywords: puff pastry, brown sugar, cinnamon, cinnamon pastries, sweet pastries, vanilla icing, dessert, breakfast pastry

Find it online: https://thedishspot.com/brown-sugar-cinnamon-puff-pastries-recipe/