Introduction

Brown Sugar Cinnamon Puff Pastries offer a delightful combination of flaky pastry and warm, sweet cinnamon filling. Perfect for breakfast or a cozy dessert, these treats are simple to make and irresistibly delicious.

A stack of golden-brown square pastries with flaky layers is shown on a piece of white parchment paper. The top pastry is cut in half, revealing three layers: a crispy outer layer, a middle layer of dark cinnamon-sugar filling, and another flaky layer. Thick white icing is drizzled on top of the pastries in zigzag lines. In the background, there is a white bowl with cinnamon sugar and a white icing bag beside it, placed on a white marbled surface. Two cinnamon sticks lie near the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment or lightly grease it.
Step 2: In a medium bowl, combine the brown sugar, cornstarch, and cinnamon.
Step 3: In a small bowl, beat together the egg yolk and milk to make the egg wash.
Step 4: On a large floured surface, gently roll out one sheet of puff pastry until even, with no cracks or creases.
Step 5: Cut the pastry into 6 equal rectangles and transfer them to the prepared baking sheet.
Step 6: Divide the brown sugar and cinnamon mixture evenly among the rectangles, leaving a 1/2 inch (1.25 cm) border around the edges.
Step 7: Brush the edges of the rectangles with the egg wash.
Step 8: Roll out the second sheet of puff pastry to the same size and cut into 6 equal rectangles.
Step 9: Cover the filling with the second set of rectangles. Press down around the edges to seal, then crimp edges with a fork to secure.
Step 10: Use a fork or toothpick to poke a few holes in the top of each pastry to allow steam to escape.
Step 11: Brush the tops with the remaining egg wash.
Step 12: Bake for 10-12 minutes, until the pastries are puffed and golden.
Step 13: Allow the pastries to cool slightly while you prepare the icing.
Step 14: In a medium bowl, whisk together powdered sugar, heavy cream, and vanilla extract until thick and smooth. Adjust consistency by adding more milk or powdered sugar as needed.
Step 15: Spread or pipe the icing over the warm pastries.
Step 16: Serve immediately and enjoy.

Tips & Variations

For extra crispiness, chill the pastries on the baking sheet for 10 minutes before baking.
Try adding chopped nuts or raisins to the cinnamon sugar filling for added texture.
Use almond extract instead of vanilla for a different flavor twist in the icing.

Storage

Store leftover pastries in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350˚F (175˚C) oven for 5-7 minutes to restore flakiness. The icing is best added fresh before serving.

How to Serve

The image shows seven rectangular and square golden-brown pastries with a crispy texture, each drizzled with shiny white icing in a zigzag pattern on top. The pastries are placed directly on a dark gray textured surface with some sprinkled crumbs around. A white piping bag filled with icing is placed in the top left corner, partially visible. The pastries have a slightly puffed and flaky appearance, with edges that show fork marks for sealing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw the puff pastry sheets in the refrigerator according to package instructions before using to ensure easy handling and even baking.

Can these pastries be made ahead of time?

You can assemble the pastries and keep them refrigerated for up to 4 hours before baking. For longer storage, bake, cool completely, and freeze. Reheat in the oven before serving and add icing fresh.