Can I use a different type of pastry for this recipe?

Yes, you can! While puff pastry provides the best flakiness and buttery texture, you can also use other types of pastry dough, such as pie crust dough or shortcrust pastry. Keep in mind that the texture and puffiness will vary slightly with different doughs, but the flavor will still be delicious.

How should I store leftover Brown Sugar Cinnamon Puff Pastries?

If you have leftovers, store them in an airtight container at room temperature for up to two days. They are best enjoyed fresh, but you can reheat them in the oven at 350°F (180°C) for about 10 minutes to restore some of the crispiness.

Can I make these Brown Sugar Cinnamon Puff Pastries ahead of time?

Absolutely! You can prepare the pastries and freeze them after baking and icing. To reheat, simply place them directly from the freezer into a preheated oven at 350°F (180°C) until they’re warmed through. This makes them perfect for meal prep or serving at a later date.

Brown Sugar Cinnamon Puff Pastries – Easy Recipe!

Description

Brown Sugar Cinnamon Puff Pastries are a delicious homemade treat, featuring flaky puff pastry filled with a sweet cinnamon brown sugar mixture and topped with a creamy vanilla icing. Perfect for breakfast or as a snack, they are quick to make and incredibly satisfying.

Ingredients

Scale

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

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Instructions

Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, combine the brown sugar, cornstarch, and ground cinnamon. Stir well.
In a small bowl, whisk together egg yolk and milk to make the egg wash.
Roll out one sheet of puff pastry on a lightly floured surface, smoothing out any creases. Cut into six equal rectangles and transfer to the prepared baking sheet.
Evenly divide the cinnamon brown sugar mixture among the rectangles, leaving a 1/2-inch border around the edges.
Brush the edges with the egg wash.
Roll out the second sheet of puff pastry, cut into six equal rectangles, and place over the filled rectangles.
Press down on the edges and crimp with a fork to seal them. Poke a few holes in the top of each pastry using a fork or toothpick.
Brush the top of the pastries with the remaining egg wash and bake for 10-12 minutes until golden brown and puffed.
Allow to cool slightly. Meanwhile, whisk together the powdered sugar, heavy cream, and vanilla extract in a medium bowl to make the icing.
Spread or pipe the icing over the pastries and serve immediately.

Notes

If using frozen puff pastry, thaw it in the refrigerator overnight or at room temperature for 1-2 hours before rolling.
To avoid filling leakage, be sure to seal the edges well and crimp with a fork.
These pastries are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
For a different filling, you can substitute the cinnamon sugar with fruit jam or preserves.

Nutrition

Serving Size: 1 pastry
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg