A Quick, Sweet Crisp | The Jewish Week | Food & Wine

A Quick, Sweet Crisp

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A Quick, Sweet Crisp

A fun, quick recipe that will wow your guests.

Some cookies have long list of ingredients, multiple steps, chilling times, cooling times, sandwiching, dusting. Those are fun for a rainy day. But sometimes you want a cookie with just handful of ingredients that you already own, and can be done in 20 minutes. Enter these quick cinnamon bun crisps. No rising time!

Just spread store-bought puff pastry with a cinnamon-sugar mixture, roll up, slice and bake. You can even skip the icing at the end if you're in a real rush, though it doesn't take long and adds some extra visual appeal. Happy baking!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

 

Servings & Times
Yield:
  • Makes about 2 dozen cookies
Active Time:
  • 15 min
Total Time:
  • 30 min
Ingredients

1 box frozen puff pastry, thawed

2 tablespoons vegetable oil

1/2 cup (100g) brown sugar

2 teaspoons ground cinnamon

1 egg, beaten

Icing:

1 cup (100-125g) icing sugar

1-2 tablespoons milk or soy milk

Steps
  1. Unroll the puff pastry on to a piece of parchment paper. Using a pastry brush, brush it with the oil (you may choose not to use all of it - you just want a light coat).
  2. Mix together the brown sugar and cinnamon. Sprinkle it evenly over the puff pastry, leaving about a cm border all around.
  3. Very tightly roll up the pastry in to a log, starting from the long end. Using a very sharp knife, cut the roll into about 1/2" slices and lay them flat on a piece of parchment paper, being careful not to have them unravel. Brush lightly with the beaten egg.
  4. Bake the cookies on 425 F for 10-15 minutes until puffed and golden. Remove to a wire rack to let cool.
  5. Once cool, mix together the icing ingredients - use just enough liquid to get the right consistency you want. Drizzle over the cookies, and let sit to set up. Store in an airtight container.