Easy Baking Recipes With Dough
Pop one of these mini cinnamon puff pastry rolls into your mouth for a buttery, flaky, sweet, cinnamon-y explosion. Quick and yummy.
I know I’ve said this before – I love puff pastry. You buy it frozen and everything you make with it comes out delicious. These tiny one-mouthful bites are no exception.
They are not the same as bready, yeasty traditional cinnamon rolls. Think little 2-inch/5 cm flaky cinnamon rolls with lots of flavor. And a texture that more closely resembles elephant ear cookies or palmiers.
Edible Cookie Dough Recipe
You’ll notice in the pictures that I don’t bother trying to make each little cinnamon bite uniform. Let’s just say this treat is more rustic in size, shape and look. Trust me, no one will care.
I serve these mini cinnamon puff pastry rolls like I would serve cookies or snacks. They’re a great addition to a dessert table, a shower or a tea. Or just whip them up when you’re craving a sweet treat.
Yes, but it’s best to thaw it overnight in the fridge if you can. Working with cold dough is much easier. The dough can be kept in the fridge for a day. You can defrost it on the counter for a couple of hours, but don’t let it sit there too long. If it becomes too soft, sprinkle some flour on your work surface to prevent sticking.
Basic Pastry Dough Recipe (with Video And Step By Step)
Nowadays, many brands come in two pre-rolled puff pastry sheets. So no need for rolling. If the dough is not pre-rolled into single sheets, roll half of it (7-8 ounces) it into a 10 x 10 inch square (25 x 25 cm) about 1/8 inch (3mm) thick.
Pop one of these mini cinnamon puff pastry rolls into your mouth for a buttery, flaky, sweet, cinnamon-y explosion. Easy, quick and yummy.
Calories: 83 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 3 mg | Sodium: 32 mg | Potassium: 11 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 30 IU | Calcium: 3 mg | Iron: 1 mgLet’s make homemade breakfast pastries using a variation of classic Danish pastry dough. We’re working the butter directly into the dough, which is a different method from laminating it with separate layers of butter. These breakfast pastries are buttery and flaky with sweet fillings and a drizzle of vanilla icing. For best success, use the video tutorial and photos, as well as the carefully explained recipe for guidance.
Edible Cookie Dough (flourless And Eggless)
Do you remember when I published a shortcut variation of Danish pastry dough? You might not—it was several years ago! Since then, I’ve created a raspberry pastry braid and a blueberry cream cheese pastry braid using that same dough. Let’s take it a step further and make individual homemade breakfast pastries.
Researching their origin, I learned that traditional Danish pastries came to life around the 1850s by Austrian bakers working in Denmark. What started as the Austrian pastry known as
Developed into what is now known as danishes. There are many ways to make, top, shape, and serve these pastries and that usually depends on the region. Here in the US, we can usually find them topped with fruit, jams, and sweetened cream cheese fillings. Bottom line: we’re all so very thankful for these sweets!
Easy And Inexpensive Desserts You Can Make With Puff Pastry
Before I describe these homemade pastries and show you how to make them, let me explain this pastry dough variation. This is a shortcut version—it’s not the traditional method of making real danishes. This dough is usually laminated several times between layers of butter, similar to how we prepare homemade croissantsand croissant bread. Here we are working the butter directly into the dough using a food processor. We’re still rolling out and folding the dough, just as you do when you laminate dough with butter, but we’re not folding it up with a separate layer of butter.
I use the term “shortcut” loosely as this dough still takes at least 5-6 hours total with 2 rounds of refrigeration. They’re just as buttery and flaky as the real thing!
Are you looking for a dough that’s more similar to puff pastry? We skip the lamination in this rough puff pastry dough as well.
Mini Cinnamon Puff Pastry Rolls
I have the full written recipe below, as well as step-by-step photos and careful explanations below the recipe. This post is rather long, so I wanted to add most of the details below the recipe. I can’t wait for you to try these at home!
Plus, you can easily make this dough in 1 morning or over the course of 3 days. I love make-ahead dough where you have plenty of options in terms of timing. You can also freeze half the dough if 16 pastries are too many or even make 8 pastries and 1 pastry braid!
You need around 2/3 cup of filling for the entire recipe (16 breakfast pastries). Feel free to mix and match, creating different flavors in your batch.
How To Make Quick And Easy Flaky Pastry. Simple To Follow Instructions, Great For Pies, Strudels, Turnovers And Freezer Friendly Too!
I love a versatile dough! Just as we can use pizza dough to make pizza, cheesy breadsticks, garlic knots, and pepperoni pizza rolls, we can use this homemade pastry dough to make individual pastries and pastry braids. I haven’t perfected other shapes yet, but feel free to try. Make sure you chill any shaped pastries before baking to help guarantee they hold their shape. See step 13 and corresponding recipe note below.
Baker’s Tip: I find that the braids bake up even flakier than the individual pastries! I have a video tutorial showing you how to shape this pastry braid. It’s easier than it looks.
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
The Cookie Dough Recipe: Make Any Cookie With This Simple Buttery Base
These homemade breakfast pastries use a variation of classic Danish pastry dough. We’re working the butter directly into the dough, which is a different method from laminating it with separate layers of butter. Make sure the butter is very cold before beginning. This recipe yields 2 pounds of dough.
After the yeast has proofed and foamed (above), whisk in the rest of the sugar, the milk, egg, and salt. We’ll call these the wet ingredients:
You need a food processor blender for this recipe. If you have neither, use a pastry cutter to cut the cold butter into the flour. An electric mixer will not work for this step. You are looking for pea-size crumbles of flour coated butter.
Easy Butter Pastry Dough
Pour the butter/flour crumbles into the wet ingredients and fold it together using a wooden spoon or rubber spatula. It is very sticky. Since this dough is so sticky, I do not recommend using an electric mixer. It will create a huge mess! There is minimal mixing required anyway– we don’t want to overwork this dough.
You’ll notice many bits of butter still visible in the dough– that’s a GOOD thing! Wrap the dough up tightly and refrigerate for at least 4 hours and up to 48 hours.
Now let’s do a variation of laminating aka rolling and folding dough and butter together. Remember when we made croissants and laminated the dough with a sheet of butter? The butter is IN this pastry dough. So, instead, we’re just rolling and folding the dough itself. Roll it out into a 15×8 inch rectangle:
Easy Desserts With 3 Ingredients (or Less!)
Then roll it out into a 15-inch rectangle again. Repeat the folding. Turn it clockwise again. Repeat rolling and folding 1 more time for a total of 3 times. Wrap the laminated dough up tightly and refrigerate for at least 1 hour and up to 24 hours.
This dough recipe yields 16 breakfast pastries. See recipe note above about halving/freezing the dough. Cut the dough in half. (Work with only half the dough at once. Wrap half up and refrigerate until ready to use.) Cut the half of dough into 8 pieces. Roll into balls:
Flatten each into a 2.5 inch circle. Use your fingers to create a lip around the edges. Arrange pastries 3 inches apart on a lined baking sheet. Repeat with second half of dough.
Puff Pastry Recipes That Are Flaky, Easy And Delicious
Spoon your filling of choice inside each, then brush the edges of the pastries with egg wash, which is a combination of 1 egg and milk.
To help guarantee the shaped pastries hold their shape, chill them in the refrigerator as the oven preheats and even up to 1 hour. (See recipe note above.)
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onPuff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn’t get much easier or more impressive than this recipe for Chocolate Puff Pastry Twists!
No Bake Sugar Cookie Dough
We’re talking four ingredients and a few quick tricks to take you from packaged puff pastry to a tempting treat worthy of a spot on your local bakery’s dessert display.
Simply unfold the puff pastry and slather it generously with your chocolate hazelnut spread of choice. Then roll it up tightly into a log and slice it lengthwise to expose layer after layer of chocolate-covered dough.
Then
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