Ingredients:

  • 490g (17.3 oz) high-quality all-butter puff pastry (thawed but cold)
  • 0.5 cup granulated sugar
  • 1.5 tablespoons ground Ceylon cinnamon
  • 1 pinch fine sea salt
  • All-purpose flour for dusting

Instructions:

  1. Dust your counter lightly with flour and a generous handful of the cinnamon sugar mixture.
  2. Lay the 490g of cold puff pastry onto the sugared surface.
  3. Sprinkle more cinnamon sugar on top and roll the pastry out slightly until it's 3mm thick. Note: This pushes the sugar deep into the dough.
  4. Fold the left and right sides of the pastry inward so they meet exactly in the middle.
  5. Fold those sides in once more toward the center.
  6. Fold one half over the other like closing a book, creating a long, narrow log.
  7. Wrap it in plastic and freeze for 15 minutes. Note: This ensures clean cuts without squishing.
  8. Use a sharp knife to cut 1cm thick slices.
  9. Place on a parchment lined tray, leaving 5cm between them until they have room to expand.
  10. Bake at 200°C for 20 minutes until the sugar is bubbling and mahogany brown.