Cinnamon Sugar Croissants

2 teaspoons cinnamon

¼ cup sugar

1 box (17.3 ounces) package frozen puff pastry, thawed (each package contains 2 pastry sheets)

4 tablespoons butter, melted

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a small bowl, mix together the cinnamon and sugar. Set aside.

One at a time, unwrap and unfold the sheets of puff pastry. Use a paring knife to cut the sheet in half lengthwise. Starting in one corner, cut each half into 6 triangles. Use a rolling pin to lightly roll out each triangle to just barely flatten. Lightly brush the triangles with melted butter.

Sprinkle a bit of the cinnamon sugar over each triangle. One at a time, start with the wide end of each triangle and roll it into a log. Gently bend the ends so they curve inward to form a crescent. Transfer to the prepared baking sheets. Repeat the rolling with the remaining triangles.

Brush the tops of each croissant with a bit more butter, then sprinkle a bit more cinnamon sugar over each. Bake 20 minutes, or until puffed and lightly browned. Let cool for several minutes, then serve warm.

Makes 24.

Cook’s note: To keep the finished croissants vegan, you can substitute a few spritzes of cooking spray for the melted butter. If you like, you also can glaze the croissants after they have baked and cooled. Stir together powdered sugar, a few drops of vanilla or almond extract, and a splash of milk (just enough to make a smooth drizzle).

Nutrition values per serving: 110 calories, 7 g fat (2.5 g saturated), 9 g carbohydrates, 0 fiber, 2 g protein, 5 mg cholesterol, 100 mg sodium.

J.M. Hirsch, The Associated Press