for the cinnamon spread
60gr unsalted butter @ room temp.
2 table spoons of brown sugar
1 teaspoon of cinnamon powder
zest of 1 orange
100gr raw sugar (crytal or dermarara sugar)
for the dough
2 sheets of puff pastry (about 10" x 16")
preheat oven at 400 F
zest orange, i used vegetable peeler and then sliced the peels into thin strands.
add zest and brown sugar to butter
mix well, either by hand (with spoon) or mixer. i mixed by hand since it was a small portion.
roll out 2 sheets of puff pastry slighly.
divide the cinnamon butter spread in 2 and spread evenly on both puff sheets. sprinkle both sheets with 50 gr of raw sugar. stack 1 sheet on top of the other.
cut puff pastry into 3/4" -1" strips and roll them in to snails. or sheets can be rolled into a log and cut into slices.
roll and coat each snail in the remaining raw sugar, place them on parchment lined baking sheet.
bake for about 20-25 minutes.
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