Directions

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  1. Defrost the frozen puff pastry in the fridge for about 30 minutes (i.e. until pliable but not too soft).
  2. Preheat oven to 210C.
  3. Lay the pastry sheet on your countertop and sprinkle sugar over it. 
  4. Using a rolling pin, gently press the sugar so it sticks on the pastry.
  5. Flip the pastry and repeat the same process (this time also adding some cinnamon powder).
  6. Fold one side of the sheet ¼ of the way. Press gently.
  7. Do the same with the other side.
  8. Now repeat on both sides so that the edges almost meet (leaving a tiny gap in the center).
  9. Fold to close like a book.
  10. Using a sharp knife, slice into 1-1.5cm slices.
  11. Place cut-side up on a lined baking tray.
  12. If your pastry looks a bit soft (i.e. isn’t chilled anymore), let the baking tray rest in the fridge for 15-20 minutes. You can skip this step if you worked fast 😉
  13. Bake for 8-10 minutes – until golden. 
  14. Transfer to a cooling rack and let cool completely for 5-10 minutes.
  15. Enjoy the fresh and flaky goodness with a cup of tea or coffee.