Cinnamon Roll Puff Pastry
Servings: 6
Equipment
- Stand Mixer optional
Ingredients
- 1 package puff pastry 2 sheets
- 1 8 oz container mascarpone cheese
- 1/2 cup powdered sugar
- 1-2 tbsp whole milk
- 1/4 cup melted unsalted butter
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- Vegan egg wash 1 tbsp maple syrup + 1 tbsp milk
Instructions
- Thaw your puff pastry in the refrigerator overnight, according to the packaging directions.
- Preheat your oven to 400℉.
- Cut each sheet of puff pastry into 9 squares using a pizza cutter or knife.
- Use a paring knife to lightly score a square 1 cm in from the edges of each piece of pastry.
- Mix together the mascarpone, powdered sugar, and milk using a stand mixer or by hand.
- Add 1 tbsp of the mascarpone filling to the middle of each pastry square.
- Use a spoon to evenly spread the filling before brushing the edges of each pasty with the vegan egg wash.
- Mix together the melted butter, brown sugar, and cinnamon and either pipe or spoon on 2 tsp on to each square.
- Bake for 15 minutes, then allow to cool on the pan for 10 minutes before transferring to a rack to cool further.
Notes
When baking, the cinnamon sugar mixture will spread and make a delicious mess around each pastry. Just cut away the caramelized mixture that forms after baking before transferring the pastries to the rack to finish cooling!