Today I’ve cooked up a batch of these for a BBQ were having tomorrow, the recipe is one I learned on my “Creative Canapes” class while on.honeymoon in Tideswell.
They’re delicious on their own, with a cup of tea or as a side to a creamy custard dessert.
200g Puff Pastry
60g sugar (it doesn’t matter if it’s granulated or caster, I used golden caster for these)
Half teaspoon cinnamon
One egg beaten
Pre heat your oven to gas mark 6 abs then start by rolling your pastry on a lightly floured surface. You’re looking to roll a rectangle approximately 30cm x 15-20cm and 3mm thick (about as thick as a pound coin)
Mix the sugar and cinnamon together in a bowl, make sure it’s well combined and there are no lumps of spice.
Brush your pastry with the egg abs then evenly sprinkle the sugar & cinnamon over the entire surface. Once covered use your rolling pin and lightly roll over the surface to help the sugar stick to the pastry and sprinkle with water.
With the pastry laid out landscape in front of you with a sharp knife gently score 6 even strips along the length….I find this easiest to approximate the centre of the pastry and start there, score a line and then you know you need two lines above and two below equal distances apart.
Now, take the top section of pastry and fold it down over the next section down, do the same with the bottom section, folding it up over the next part. Brush the freshly exposed pastry with water and then repeat the folding to get the pastry to meet in the middle. Brush this too with water and then fold it over itself one last time.
Chill for 10-15 minutes… this really helps with the next step as if it’s not chilled it’s too squishy.
Lightly grease and sprinkle with water a baking tray.
Lay out the freshly cooled roll on a lightly floured surface and slice into 5mm thick pieces.
Evenly space these out flat on the tray squashing them slightly with the palm of your hand as you go.
Bake for about 8 mins, or until golden. Leave on a wire rack to cool.
These store well in an air tight container 2-3 days….. but in our house they never last that long.
These could also be made by mixing powdered ginger into the sugar in place of the cinnamon. Or you could use chocolate paste in place of both…. Or make them savoury by using pesto or tomato sauce… the possibilities are endless!
Cheat Use store bought puff pastry because there’s not enough hours in the day to be making my own all the time.