Breaking News Bar
posted: 5/8/2012 10:05 PM

Cinnamon Sugar Croissants

hello
Success - Article sent! close
  • Using frozen puff pastry sheets makes it easy to make fresh-baked croissants for breakfast.

      Using frozen puff pastry sheets makes it easy to make fresh-baked croissants for breakfast.
    Associated Press

  • Using frozen puff pastry sheets makes it easy to make fresh-baked croissants for breakfast.

      Using frozen puff pastry sheets makes it easy to make fresh-baked croissants for breakfast.
    Associated Press

 

2 teaspoons cinnamon

cup sugar

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

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

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.