Don’t be Flaky try this Puff Pastry!
Serves 6
25 mins prep
30 mins cook
55 mins total
What you will need: Cinnamon Sugar Puff Pastry Roll: *1 box of puff pastry *1/8 cup brown sugar *1 tbsp cinnamon *6 tbsp melted butter Cinnamon Sugar Topping: *1/2 cup sugar *1 tbsp cinnamon *Combine in a small bowl and set aside Blueberry dipping sauce, optional: *1 cup fresh blueberries *1 tsp lemon juice *1 tbsp water *1/4 cup sugar *Optional whip cream (can also make homemade we had some Reddi whip in the fridge to use). Tools: *Muffin pan *Rolling Pin *Basting Brush
0 servings
Preheat the oven to 350°F. Thaw out puff pastry, and cut puff pastry sheets in half. Start with making blueberry dipping sauce so it can cool while baking puff pastry rolls. Combine blueberries, lemon juice, water and sugar in a small sauce pan on medium heat and let simmer for approximately 15 minutes till blueberries are soft and bubbling, stir frequently. Set aside. Take puff pastry sheets and roll each half out to make it a little longer and thinner. Combine brown sugar, cinnamon and melted butter in a small bowl. Brush the mixture on top of puff pastry. Now tightly roll pastry puff up. Cut the rolled puff pastry in half, vertically. Take each half and roll into a spiral. Place in a muffin pan and brush the tops with the additional butter-brown sugar mix. Bake for 25-30 minutes. We bake for 25 minutes at 350 degrees F and then the last 5 min turn oven to 375 degrees F. Remove from oven and let cool for 5-8 min. Roll puff pastry rolls into cinnamon sugar while they are warm. Top off with blueberry sauce and whip cream. Enjoy!
