Speedy cinnamon knots

Easy, delicious party-worthy pastries!

I like to think of frozen puff pastry as a secret weapon. I always keep some on hand as it is so versatile and ideal for making all sorts of sweet and savoury treats. Some of my favourites include goat cheese and caramelized onion palmiers, lemon puffs and these cute little apple pie rings. I really like this new recipe as well – the knots are a fun shape and the filling/topping of butter, sugar and cinnamon adds great flavour without making them too sweet. They’re best enjoyed right after baking although they will keep for a day or two if stored in an airtight container. If you’re more of a savoury person, good news:  you can replace the cinnamon-butter-sugar mixture with garlic butter.

Ingredients

  • 1 sheet puff pastry, thawed but still cold
  • 1/2 cup (125 mL) butter, softened but not melted
  • 1/4 cup (60 mL) white sugar
  • 1 tablespoon (15 mL) ground cinnamon

Method

  • Preheat the oven to 400F. Line a large baking tray with parchment paper and set aside.
  • In a small bowl, mix the butter with sugar and cinnamon until well blended. Set aside.
  • Place one sheet of puff pastry on a lightly floured work surface, or on a piece of parchment paper. If necessary, roll it a little (putting a bit of flour or another piece of parchment on top) to achieve a 12 x 16 inch (30 x 40 cm) rectangle.
  • Working with a long side facing you, spread one half of the pastry with a thin layer of the butter and sugar mixture, then fold the sheet of pastry in half, to cover the butter mixture.

  • Using a sharp knife or pizza cutter, slice the dough into 10 long strips (each about 3/4 inch or 2 cm wide), then cut each long strip in half to make 20 strips.

  • Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto the prepared baking sheet. Melt the remaining butter and sugar mixture and brush it over the shaped knots.
  • Bake in the preheated oven until golden brown, 15 to 17 minutes.
  • Serve warm or at room temperature.

Makes 20 knots.

Hot tip: If you’re more of a savoury person, good news: replace the cinnamon-butter-sugar mixture with garlic butter for an equally delicious version!

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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