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Brown Sugar Cinnamon Puff Pastries Recipe

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4.8 from 94 reviews

These Brown Sugar Cinnamon Puff Pastries are flaky, golden, and filled with a sweet cinnamon-sugar mixture, topped with a smooth vanilla cream glaze. Perfect for a cozy breakfast treat or an indulgent dessert, these pastries combine the rich flavors of brown sugar and cinnamon with buttery puff pastry, baked to perfection and finished with a luscious icing.

Ingredients

Scale

Filling

  • 1/2 cup (100 grams) light brown sugar
  • 1 tablespoon (8 grams) cornstarch
  • 2 teaspoons (5 grams) ground cinnamon

Pastry

  • 2 sheets (1 pound, 450 grams) puff pastry, defrosted
  • 1 large egg yolk
  • 1 tablespoon milk

Icing

  • 1 cup (125 grams) powdered sugar
  • 3 tablespoons (44 milliliters) heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Baking Sheet: Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Mix Filling: In a medium bowl, combine the brown sugar, cornstarch, and ground cinnamon thoroughly to create the sweet cinnamon filling.
  3. Make Egg Wash: In a small bowl, beat together the egg yolk and milk to create an egg wash that will help seal and glaze the pastries.
  4. Roll First Puff Pastry Sheet: On a large floured work surface, gently roll out one sheet of puff pastry evenly, ensuring no cracks or creases appear.
  5. Cut and Arrange Pastry Base: Cut the rolled puff pastry into 6 equal rectangles and place them on the prepared baking sheet.
  6. Add Filling: Divide the cinnamon sugar mixture evenly over the rectangles, leaving a 1/2 inch (1.25 cm) border around the edges to allow for sealing.
  7. Brush Borders: Brush the edges of each pastry rectangle with the egg wash to help them stick to the top layer.
  8. Roll Second Puff Pastry Sheet: Gently roll out the second sheet of puff pastry to the same size, again avoiding cracks or creases.
  9. Cut and Cover: Cut the second sheet into 6 equal rectangles and cover the filling on the base rectangles. Press down around edges and use a fork to crimp and seal them securely.
  10. Poke Vent Holes: Use a fork or toothpick to poke several holes on top of each pastry to allow steam to escape during baking.
  11. Brush Tops: Brush the tops of the pastries with the remaining egg wash to give a golden finish when baked.
  12. Bake: Bake in the preheated oven for 10-12 minutes until the pastries are puffed up and golden brown.
  13. Cool Slightly: Remove the pastries from the oven and let them cool slightly on the baking sheet.
  14. Prepare Icing: In a medium bowl, whisk together powdered sugar, heavy cream, and vanilla extract until the icing is thick and smooth. Adjust consistency by adding more milk if too thick or powdered sugar if too thin.
  15. Ice Pastries: Spread or pipe the icing over the warm puff pastries to finish.
  16. Serve: Serve the pastries immediately for the best flavor and texture.

Notes

  • Ensure puff pastry is fully thawed before rolling to avoid cracking.
  • Rolling puff pastry gently and evenly helps it bake more uniformly.
  • The cornstarch in the filling helps absorb moisture and keeps the filling from becoming too runny.
  • Sealing edges thoroughly prevents the filling from leaking during baking.
  • If the icing is too runny, add more powdered sugar to thicken; if too thick, add a bit of milk.
  • These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a dairy-free option, substitute heavy cream with coconut cream and milk with a plant-based alternative.

Keywords: brown sugar cinnamon pastries, puff pastry dessert, easy cinnamon pastries, homemade puff pastry treats, cinnamon sugar pastries, sweet puff pastries

Find it online: https://tastewithamy.com/brown-sugar-cinnamon-puff-pastries-recipe/