Sunday, April 3, 2016

Puff Pastry Croissants

Pinterest has a unending supply of inspiration. I had filed these babies away a long time ago. A recipe piques the imagination. Sometimes a thorough explanation comes with the picture, other times I'm left high and dry. The latter is the case with these croissant wannabes. I like them because they don't involve a convoluted butter dough. Puff pastry is unrolled and cut into dunce caps.... My bad.. I mean conical shapes. Aah, but before you cut, the pastry is smothered in sugar and cinnamon. The cones are rolled into tight cylinders. Placed on a parchment or silpat lined sheet pan and liberally dusted with more sugar, they bake golden brown, crisp and crunchy. 

Makes 14-16

2 sheets Puff Pastry
1/2 cup Sugar
1-2 teaspoons Cinnamon powder 

Defrost puff pastry in a cool place.

Heat oven to 375F.

Unroll one sheet on to a lightly floured surface.

Use a rolling pin to flatten the sheet.

Sprinkle sheet liberally with about 1/4 cup of sugar.

Top sugar with half of the cinnamon powder.

Cut sheet into conical triangles. Start a few inches away from the corners. A pizza cutter works the best when cutting pastry. You should be working in a zig zag fashion. You will get 7-8 cones from one sheet. 

Line 2 sheet pans with parchment paper. Or use a silpat sheet.

Start rolling the triangle from the larger end. Roll tightly towards the narrow tip. Place roll on sheet pan the short end facing down and finish the rest of the cones in the same way. 

Repeat process with sugar and cinnamon sprinkles on second sheet of pastry. Cut and roll tightly and place on second sheet pan.

Sprinkle all rolls with sugar and bake for 30-35 minutes, one sheet pan at a time. Keep the second pan in the fridge till you are ready to bake. 

Cool on a baking rack for 10 minutes and enjoy. 

These croissant wannabes taste scrumptious with a cup of PG tips. Not too sweet, a crumbly, flaky bite is just the ideal nibble at teatime.