- Portion size 100 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1 cup granulated sugar
- 2 teaspoons cinnamon
Quick Puff Pastry:
- 1 cup cold unsalted butter
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold water
MethodQuick Puff Pastry: Cut butter into 1/2-inch (1 cm) cubes. Set aside 3/4 cup (175 mL) of the butter in refrigerator.
In food processor, pulse flour with salt. Sprinkle with remaining butter; pulse until indistinguishable, about 10 seconds. Sprinkle with reserved butter; pulse 4 or 5 times to cut into pea-size pieces.
Pour water evenly over mixture (not through feed tube). Pulse 6 to 8 times until mixture is loose and ragged (do not let ball form). Transfer to floured waxed paper; gather and press into rectangle. Dust with flour; top with waxed paper. Roll out into 15- x 12-inch (38 x 30 cm) rectangle.
Remove top paper. Starting at long edge and using bottom paper to lift pastry, fold over one-third; fold opposite long edge over top, bringing flush with edge of first fold to make 15- x 4-inch (38 x 10 cm) rectangle.
Starting from 1 short end, roll up firmly; flatten into 5-inch (12 cm) square. Cut in half; wrap each and refrigerate until firm, about 1 hour.
In bowl, mix sugar with cinnamon; sprinkle about 1/2 cup (125 mL) over work surface. Flipping often for sugar mixture to adhere, roll out 1 piece of dough into 15- x 12-inch (38 x 30 cm) rectangle; trim edges to straighten. Repeat with remaining sugar mixture and dough.
Fold each long edge to meet in centre; press firmly. Repeat. Fold 1 half lengthwise over other like book; press firmly. Wrap and refrigerate until firm, about 2 hours. Repeat folding, wrapping and refrigerating with remaining dough.
Slice crosswise into generous 1/4-inch (5 mm) thick slices. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 400°F (200°C) oven until puffed and golden around edges, 10 to 11 minutes. Turn over and bake until golden, about 4 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 14 mg
- Protein trace
- Calories 38.0
- Total fat 2 g
- Potassium 4 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0