Can I make Brown Sugar Cinnamon Puff Pastries ahead of time?

Yes! You can prepare the pastries and freeze them (un-iced) after baking. Simply reheat in a 350°F (180°C) oven until warm, then add the icing just before serving for the best texture and flavor.

What if I don’t have puff pastry?

If you don’t have puff pastry on hand, crescent dough or pie crust can work in a pinch. However, the texture will be softer and less flaky. For the authentic layered pastry experience, puff pastry is the best choice.

How do I keep the filling from leaking?

Make sure to leave a clean ½-inch border around the edges when adding the filling and seal the pastries well using a fork. An egg wash also helps the top and bottom layers stick together and creates a golden crust.

Brown Sugar Cinnamon Puff Pastries

Description

These Brown Sugar Cinnamon Puff Pastries are a homemade twist on classic toaster pastries. Flaky puff pastry is filled with a sweet cinnamon brown sugar mixture and topped with creamy vanilla icing. Perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale

1/2 cup light brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1 large egg yolk
1 tablespoon milk
2 sheets puff pastry, thawed
1 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, mix the brown sugar, cornstarch, and ground cinnamon.
In a small bowl, whisk together the egg yolk and milk to make an egg wash.
Roll out one sheet of puff pastry on a floured surface until smooth. Cut into 6 rectangles and place them on the baking sheet.
Spoon the cinnamon sugar filling onto each rectangle, leaving a 1/2 inch border around the edges.
Brush edges with egg wash.
Roll out the second sheet of puff pastry and cut into 6 rectangles. Place over the filled bottoms.
Press edges with your fingers, then crimp with a fork to seal. Poke small holes in the tops with a fork or toothpick.
Brush tops with the remaining egg wash.
Bake for 10–12 minutes or until golden brown and puffed.
While pastries cool slightly, whisk powdered sugar, heavy cream, and vanilla extract to make the icing.
Spread or pipe the icing over pastries. Serve immediately.

Notes

Ensure puff pastry is fully thawed before rolling.
Don’t overfill the pastries to prevent leakage.
Seal edges well using a fork for best results.
Ice pastries only after they’ve cooled slightly to avoid melting the frosting.
Store un-iced pastries in the freezer and reheat before serving.

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pastry
Calories: 340
Sugar: 18g
Sodium: 160mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg