Glazed Cinnamon Sugar Snowflake
Back to Recipes & MoreIngredients
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed (see Chef’s Tips)
- 2½ tsp (7 g) ground cinnamon
- 2 sheets puff pastry (store-bought), cold, thawed
- 2 tbsp (28 g) butter, melted and slightly cooled
- 1 cup (120 g) Redpath® Icing Sugar
- 2 to 5 tsp (10 to 25 ml) water
- ½ tsp (2 ml) pure vanilla extract
- ⅛ tsp (1 g) salt
- 1 cup (120 g) Redpath® Icing Sugar
Equipment
Baking sheet
Parchment paper
Small bowl
Spoon
Scale OR dry measuring cups
Measuring spoons
Rolling pin
Ruler (optional)
12-inch bowl OR plate
Sharp knife
Pastry brush
2-inch ring mould OR cookie cutter OR bowl
Wire cooling rack
Instructions
Step 1
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Step 2
In a small bowl stir together the Redpath® Dark Brown Sugar and cinnamon until evenly combined. Set aside.
Step 3
On a lightly floured parchment paper roll out each sheet of puff pastry, if necessary, into a 10-inch square. Using a 10-inch bowl or plate as a template use a sharp knife to cut out a circle. Repeat process for the second sheet of puff pastry. If the puff pastry starts to feel soft, place circles into the fridge to chill; 10 minutes.
Step 4
Use a pastry brush to brush both circles with the melted butter. Place one of the puff pastry circles onto the prepared baking sheet.
Step 5
Evenly sprinkle the cinnamon brown sugar mixture over the puff pastry circle on the baking sheet, leaving about 1 cm free from the mixture around the edge. Gently pat down cinnamon sugar to adhere.
Step 6
With the help of the parchment paper, flip the plain buttered puff pastry circle over the cinnamon-sugared one. Line up the edges. Press down gently making sure to seal the perimeter of the circle.
Step 7
Place a 2-inch ring mould or cookie cutter to mark the middle of the dough and cut 16 equal slices with a sharp knife from the cutter (cut puff pastry into quarters, cut each quarter into 4 equal portions).
Step 8
Take two slices, twist them away from each other, and press the ends together firmly using a dab of water to help seal the dough. Repeat with the remaining slices.
Step 9
Place snowflake into the fridge to chill; 10 minutes. Place chilled snowflake into the preheated oven and bake for 20 to 25 minutes until puffed and deep golden. Remove from the oven and place the pan onto a wire cooling rack to cool completely.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar, water, vanilla extract, and salt until smooth. If planning to drizzle the icing over the snowflake, use the smaller amount of water.
Step 2
Drizzle or brush the glaze onto the completely cooled snowflake. Let set before serving.
Step 3
If desired, dust snowflake with Redpath® Icing Sugar.
