You may have been wondering, or perhaps not, just what I served for
dessert after yesterday's
meal. After a mound of
rice and a chili dog, something light is definitely called for. Thank goodness
for puffed pastry, another freezer staple that I always have on hand, and
seriously panic, when I use up the last box. The inventor of frozen puff pastry
is on my “genius” list. Surely this must be the most versatile item
that I have in my kitchen. A simple sheet of puff pastry can yield a quick
snack, elegant appetizer, be rolled into something sweet or savory, top a pot
pie, and make dessert as elegant as a Napoleon, or as simple as today's
churros. Thawing a sheet of puff pastry, slicing it, separating the slices, baking it, and then rolling
it in melted butter and a mixture of cinnamon and sugar is all it took to
make a yummy, light, baked dessert, and made a great little sweet roll for
breakfast the next morning. The ability to keep these overnight is huge. Imagine
whipping up a basket of these to serve along with a bowl of fruit and freshly brewed
coffee the next time you have overnight guests. You'll be a rock star. Tell
them that you baked for ages. Your secret is safe with me.
Baked Cinnamon Sugar
Churros
Recipe from Six
Sisters’ Stuff
Ingredients:
1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted
Directions:
Preheat oven to 450 degrees F. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.
Ingredients:
1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted
Directions:
Preheat oven to 450 degrees F. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.
Place
strips on a lightly greased parchment paper or Silpat-lined
baking sheet.
Bake
8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile,
combine sugar and cinnamon. Remove pastry sheets from oven and dip in
butter, then roll in cinnamon-sugar mixture. Let stand on a wire rack 5
minutes or until dry.
Makes 18 churros.
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4 comments:
Yes, ma'am! You betcha!!! I have some puff pastry in the freezer that needs to get used up, and this is JUST what I'm going to do with it!!! SO easy, too!!! I agree with you that the inventor of puff pastry is definitely a genius! It comes in handy for so many wonderful desserts!!!
Oh, these look too good to be true. I can see how they would be the perfect finish to that meal.
Just wanted you to know that I had a very difficult time seeing where to post a comment. It was white wording on a while background. Not sure why, but I had to really hunt to find it.
XO,
Sheila
Pathetically, I've always been afraid of puff pastry. :( Your photos and instructions are encouraging me to give it a try.
What would we do without puff pastry?!! Your churros looks SO good and how quick & easy too!
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