Cinnamon Pastry Crust Food

CINNAMON SUGAR SCRAP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Combine the sugar and cinnamon in a small bowl. Form the dough scraps into a ball and roll to 1/4 inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Cut into shapes with cookie cutters, such as a 2-inch star cutter, and transfer to the prepared baking sheet.
• Bake until golden, about 12 minutes.

CINNAMON PASTRY CRUST

Steps:

• Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
• Add chilled butter and vegetable shortening.
• Using on/off turns, process until coarse crumbs form.
• Add 2 tablespoons ice water or chilled crème de cacao.
• Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap dough disk in plastic.
• Refrigerate until cold enough to roll out, about 30 minutes.
• Roll out dough on floured work surface to 12-inch round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Press dough into dish.
• Fold overhang under.
• Crimp edges decoratively.
• Cover and chill until cold, about 30 minutes.
• (Can be prepared 2 days ahead. Keep refrigerated.).
• Makes one 9-inch crust.

PUFF PASTRY CINNAMON ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
• Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
• Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.

ROLLY POLLIES

Steps:

• Roll left over pastry dough from pies out as thin as possible.
• Spread a thin layer of room temperature butter over entire dough to edges.
• Spread a thin layer of brown sugar over entire dough to edges.
• Starting from one edge, roll dough into a long tube but not too tight.
• Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
• Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.

CINNAMON PALMIERS

Steps:

• Stir together flour and salt in a chilled large metal bowl. Coarsely grate frozen butter into flour, gently tossing to coat butter.
• Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)
• Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
• Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.
• Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.
• Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top. Quickly roll out into a 16- by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.
• Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.
• Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.
• Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.

DANISH PASTRY CINNAMON ROLLS

Steps:

• Make the butter roll-in first.
• With a pastry blender or two knives (using two knives is actually easier) cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm. The butter should never be allowed to become warm the entire to time you are working with this dough.
• Tear off a sheet of waxed paper and dump the butter on to it. Place another sheet of waxed paper on top.
• Beat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable. Make sure it stays cold though.
• With a spatula, a knife or whatever, shape the mound of butter into an 7"x9" rectangle. It doesn't have to be perfect but try to get it into a rectangular shape as best you can.
• Set aside in a cool spot or place back in the refrigerator while you make the dough, but don't let the butter re-harden. You want the butter to be cold but still soft and pliable. If it's too hard it will break through the dough when you roll it out.
• For the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften.
• Mix in the salt, sugar, and eggs.
• Add the 3 1/4 cups flour all at once and stir until thoroughly combined. You should have a very soft and sticky dough.
• Chill dough in the refrigerator for about 10 minutes.
• If the block of butter is in the refrigerator remove it when you place the dough in there to chill. You don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature.
• Sprinkle your work surface generously, and I do mean generously, with flour. I use a shaker to evenly distribute the flour and completely cover the area I'm going to be rolling the dough out on. A simple dusting won't do. You need a good thick layer of flour, maybe as much as a 1/16 to an 1/8 of an inch thick. Don't worry about using too much flour because any excess will be brushed away with your pastry brush.
• Roll dough out into a 11"x16" rectangle.
• With a pastry brush brush all the excess flour off the top of the dough. Excess flour will interfere with layer formation.
• Place the block of butter on one side of the dough leaving a small border around the edges.
• Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter. If dough sticks to the table when you try to fold it then simply brush it with flour. Don't worry if the dough doesn't look too pretty at this point. It will get better.
• Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book). Brush away the excess flour that's on top of the dough.
• Roll the folded dough into an 8"x20" rectangle. When you roll out the dough you want to make sure you use even strokes and roll from one end to the other. Avoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough. This will destroy the layers you're trying to make. If the butter breaks through the dough simply sprinkle a little bit of flour over the spot.
• Brush away all excess flour off the top of the dough.
• Fold 1/3 of the dough over and brush off the excess flour and then fold the other 1/3 of the dough over that so the dough resembles a business letter.
• Roll out the dough again and fold it in thirds like a business letter just like you did before.
• Wrap dough in plastic wrap and chill in the refrigerator for 1 hour. This completes the first two "turns". Each time you roll out the dough and fold it you are doing what's known as a turn. A turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again. Each time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right (like the way a book opens). It can open on the left if you want but the important thing is to be consistent.
• Meanwhile, take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again. You'll find that very little of the flour you used to roll out the dough actually gets worked into the dough.
• After the dough has chilled, sprinkle your work surface with your recycled flour and place the dough on it.
• Roll out and fold the dough in thirds exactly as you did before. (turn #3).
• Chill dough for 1 more hour.
• Repeat this rolling and folding one more time (turn # 4). You should now have a dough with 162 flaky layers (2x3x3x3x3). You started with two layers of dough separated by a layer of butter. Each time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3.
• Chill dough for at least 3 hours or overnight if preferred. At this point you have a basic Danish pastry dough.
• With a sharp serrated knife, cut the dough in half.
• Keep one half in the refrigerator while you work with the first half.
• Roll the half of dough into a 9"x16" rectangle.
• Sprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter, 1/2 cup brown sugar, 2 teaspoons cinnamon, 2 tablespoons flour, and 1/2 cup finely chopped pecans.
• Roll dough into a tight 16" long log.
• Cut dough into 16 pieces. The easiest way to do this is to cut the log in half and then cut those halves in half and so forth. If dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes.
• Place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand.
• Repeat with the other half of the dough.
• Cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are ALMOST doubled (about a 75% increase in size). Don't put them in a warm spot because you don't want the butter to melt. Rising time may take a few hours or more. After a couple hours the surface of the rolls may start to dry out, especially if the air is dry. If this happens, cover the tray of rolls with a damp paper towel and then put another towel on top of that.
• Brush rolls lightly with egg wash and bake in a preheated 400°F oven for 12 to 15 minutes or until they are golden brown. Be sure to watch them carefully so they don't burn. If rolls are browning too fast on top lower the oven temperature about 15 degrees. If you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark.
• Drizzle powdered sugar icing over the rolls while they are still warm.
• To make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it. I usually use about 3/4 to 1 pound of powdered sugar. As far as the amount of milk goes, I just kind of eyeball it.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

CINNAMON PASTRY CRUST

Steps:

• Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
• Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)