Cinnamon Sugar Sprinkled Puff Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. Lightly dust a work surface with the 2 tablespoons of flour.

Roll and trim puff pastry

Unfold or unroll one thawed puff pastry sheet on the floured surface. Lightly roll once or twice with a rolling pin to even thickness (about 1/8 inch / 3 mm). Trim edges if needed to make a neat rectangle. Repeat with the second sheet if using both immediately, or keep the second covered in the refrigerator until ready.

In a shallow bowl or pie plate, combine 1 cup granulated sugar, 2 teaspoons ground cinnamon, and a pinch of fine sea salt. Stir thoroughly so the cinnamon is evenly distributed.

If using softened butter as an optional base, brush a thin layer (about 1 tablespoon per sheet) of butter over the pastry surface before coating. The butter helps the cinnamon sugar adhere and gives richer flavor.

Brush: In a small bowl whisk the large egg with 1 teaspoon water to make an egg wash. Using a pastry brush, lightly brush the entire surface of the first pastry sheet with the egg wash (or melted/softened butter if using instead).

Coat: Sprinkle or press the cinnamon sugar mixture evenly over the brushed pastry, covering as much surface as desired. Use a flat-bottomed measuring cup to gently press the sugar into the pastry for better adhesion.

Fold / Slice options: Choose one of the shaping options below: - Classic Twists: Fold the pastry sheet in half lengthwise (sugar inside) and press gently to seal. Slice into 3/4 inch (2 cm) strips. Twist each strip several times and place on the prepared sheet, spaced 1 inch (2.5 cm) apart. - Palmiers: Starting at the short edge, tightly roll both long edges toward the center until they meet. Wrap the roll in plastic, chill 20 minutes, then slice 1/4 inch (6 mm) thick and place cut side up on the baking sheet. - Simple Squares: Slice the sheet into 9 equal rectangles (3x3). Place each on the sheet sugar-side up for a rustic sugar-top puff.

Repeat the brush-and-coat process for the second pastry sheet if making a larger batch.

Egg wash finish: If the cut pieces expose interior edges, lightly brush exposed edges with remaining egg wash for color. If desired, sprinkle a little extra cinnamon sugar on top of each piece.

Bake: Place one or two sheets in the preheated oven (rotate position halfway if using two racks). Bake for 12–16 minutes, until the puff pastry is risen and deep golden brown and the sugar has caramelized in spots. Palmiers may take 10–12 minutes; thicker twists/squares may need up to 16 minutes. Watch closely to avoid burning the sugar.

Finish: Remove from oven and allow pastries to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack. If using optional powdered sugar, dust lightly once slightly cooled but still warm so it adheres.

Serve: Best served warm or at room temperature. Serve plain or with a small bowl of warmed chocolate sauce, fruit compote, or whipped cream for dipping.

Store: Keep cooled leftover pastries in an airtight container at room temperature for up to 2 days to maintain flakiness. For longer storage, freeze in a single layer on a tray until firm, then stack with parchment between layers in a freezer container for up to 1 month. Re-crisp in a 350°F (175°C) oven for 5–7 minutes when reheating from thawed.