I may have nearly set the house on fire last night. Oops. (Sorry, Mum.)
But it was all worth it for these little beauties.
I’ve found a few recipes for cinnamon pastry puffs, but none of them seem to work out in my favour. Either my kitchen becomes consumed by a blanket of smoke (like last night), or the pastry ends up soggy and undercooked. Nothing is worse than pastry that is undercooked. Or, you know, a burned-out shell of a house….
The trick to perfection in this case is setting the oven to a high temperature. I started at 425 degrees F, but should have started at 475. They also work really well (and I might say, better) in muffin tins. That way, the butter won’t seep onto the bottom of the oven and lead to the panicked waving of arms trying to get the smoke out (which almost never works, by the way).
- 2 1/2 cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup butter, chilled
- 1/2–1 cup cold water
Mix flour, sugar, salt, and butter together until well combined. Some large chunks of butter are OK. Add the water 1 tbsp at a time until pastry holds together but is not sticky. Chill for half an hour before rolling.
Cinnamon Pastry Puffs
- Pastry (see above)
- 2 tbsp melted butter, unsalted
- 2 tsp cinnamon
- 2–4 tbsp sugar, depending on preference
Dust a clean surface with flour. Place pastry in the middle and also dust with flour. Roll out to 1/4 of an inch thick in roughly a rectangular shape. You can always trim uneven bits if you like.
Once pastry is rolled, brush the melted butter to the edge, making sure everything is covered. Dust with cinnamon and sugar (I like to mix them together first) and roll.
Use a knife to cut the roll into 1-inch slices, place on a baking sheet (or muffin tin) and bake at 475 degrees F for 10–15 minutes or until pastry is golden brown.
Let cool 5–10 minutes before serving.