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Dippable Cinnamon Sugar Puff Pastry Squares

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  • OGWLAdmin Starlett
  • Ready in: Prep: 20 M, Cook: 20 M Total: 40 M
  • Serves: 8
  • kcal: 603
Dippable Cinnamon Sugar Puff Pastry Squares

"Fluffy Puff Pastry squares topped with a baked layer of cinnamon sugar and served with homemade vanilla whipped cream for dipping."

 

Ingredients

  • PUFF PASTRY SQUARES:
  • 2 Pepperidge Farm Puff Pastry Sheets, thawed
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup granulated sugar
  • 2 Tbsp ground cinnamon
  • assorted fruit optional
  • powdered sugar for garnish, optional
  • VANILLA WHIPPED CREAM:
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
  • Step by Step Directions

    1. FOR THE PUFF PASTRY SQUARES:

      Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.

      In a small bowl, beat together egg and vanilla, then set nearby.

      In another small bowl, mix together granulated sugar and cinnamon, then set nearby.

      Unfold a Puff Pastry Sheet on a lightly floured surface. Brush the egg wash (the beaten egg mixture) on the Puff Pastry Sheets until completely covered. Finish by covering each Puff Pastry Sheet thoroughly with the cinnamon sugar mixture.

      Cut Puff Pastry Sheet into 16 squares (3 cuts on each side - use the above video as an example.) Repeat step for the second Puff Pastry Sheet. Transfer Puff Pastry squares to prepared baking sheet.

      Bake Puff Pastry squares for 20-25 minutes or until puffy (usually 1-2 inches high). While the squares bake, prepare the vanilla whipped cream (see below).

      Let Puff Pastry squares cool 5 minutes before serving.

    2. FOR THE VANILLA WHIPPED CREAM:

      Using a stand mixer (or a hand mixer + large bowl), add powdered sugar, vanilla, and heavy whipping cream. Beat on high until stiff peaks form, about 5-7 minutes.

      PUTTING IT ALL TOGETHER:

      Add vanilla whipped cream to a bowl and serve with prepared cinnamon sugar Puff Pastry squares. If desired, serve with assorted fruit (I used raspberries, blackberries, and blueberries) and dust the tops of the fruit and squares with more powdered sugar.

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    OGWL