This is the perfect recipe for last-minute pop-ins from friends. Just make sure you have puff pastry defrosted (or defrost on low in the microwave). It’s a bit naughty (puff pastry has saturated fats, and there’s quite a bit of sugar in the recipe) – but that’s ok from time to time!
- 1 roll puff pastry (defrosted)
- ⅓ cup sugar
- ½ tsp ground cinnamon (optional)
- Preheat the oven to 190ºC and line a baking sheet with baking paper.
- Mix the sugar and cinnamon (if using) in a bowl.
- Unroll the puff pastry onto the lined baking sheet, and sprinkle the sugar mix onto the pastry, covering the whole surface evenly.
- On the long side, carefully roll the pastry into a tight roll, and stop when you get to the middle. Repeat on the other side until the two rolls meet in the middle.
- Wrap it up in the baking paper and refrigerate for about 10 minutes so that it firms up.
- Remove from the fridge and unwrap, then carefully slice into ½-1 cm thick rounds with a sharp knife.
- Place onto the lined baking sheet a couple centimetres apart.
- Bake for 10-12 minutes until golden. Remove and cool before serving – and store the leftovers in an airtight container.