The Honey-Enhanced Quick Cinnamon Roll (sans nuts because of you know who) and the Quick Pain au Chocolat with Orange
In Pastry School we spent days and days making Puff Pastry from scratch. This is a noble endeavor – one not to be forgotten. I was crushed when the two batches which I brought home and froze were ruined last October in our freak storm – our power was out for a week. I have dreams about making puff pastry from scratch again – some good, some not so. I guess I am kind of over it. The store bought is very good and so, often I experiment with it at home – try to use the all-butter brands.
Yesterday I had the foresight to transfer a box of puff pastry from the freezer to the refrigerator – in anticipation of making something interesting for Ryan before he went back to school. My mission was to make a cinnamon roll and a “pain au chocolat”.
Here are some incredibly quick recipes for a sweet treat on a nice cozy Autumn morning when something special is in order:
THE HONEY-ENHANCED QUICK CINNAMON ROLL
1 piece store-bought Puff Pastry, defrosted overnight in refrigerator
1/2 stick unsalted butter, softened
1/4 cup cinnamon sugar
1/2 cup light brown sugar
1/2 cup honey, for drizzling
1 cup toasted pecans, if desired
flour for rolling
Preheat oven to 400F. Spray a muffin tin with non-stick baking spray (Bak-kleneZT is great)
Sprinkle your work surface with flour and roll the puff pastry lengthwise until it reaches 12-14″ long.
Spread the butter as evenly as possible on surface of puff pastry. Sprinkle with the cinnamon-sugar mixture, then the brown sugar.
With the long edge facing you, roll the pastry away from you tightly into a firm log. Cut into 6 even pieces.
Place each piece into prepared pan. Drizzle with the honey. Top with toasted pecans.
Bake at 400F for 12-15 minutes or until well browned bubbly and fragrant.
Remove from oven, let cool in pan for 5 minutes (no longer). Remove from pan and serve.
QUICK AND EASY ‘PAIN AU CHOCOLAT’ WITH ORANGE
1 piece of store-bought puff pastry, defrosted overnight in refrigerator
1/2 stick unsalted butter, softened
1/4 cup moscavado sugar
zest of one large orange
3/4 – one cup semi sweet chocolate chips
melted butter for brushing
Preheat oven to 400F. Spray a muffin tin with non-stick baking spray.
Sprinkle work surface with flour and roll the puff pastry lengthwise until it reaches 12-14″ long.
Spread butter as evenly as possible on surface of the puff pastry. Sprinkle with the moscavado sugar, then the orange zest, then the chocolate chips.
With the long edge facing you, carefully roll the pastry away from you into a firm log. Cut into 6 even pieces.
Place each piece into prepared pan. Brush with melted butter and sprinkle each piece with moscavado sugar.
Bake for 12-15 minutes or until tops are well browned and filling is bubbly and fragrant.
Remove from oven and let cool in pan for 5 minutes – no longer. Carefully remove from pan and serve immediately.
And, yesterday in the garden – the sweet treats on these fleeting days before the killing frost……..
