Fancy-ish Holiday Pastry Snowflake
This is the perfect holiday fake out that’s so pretty to look at, even better to eat and so easy to make. The depth of flavor in my Burlap & Barrel Spice Blend (Not So) Sweet brings a warm depth of flavor that blends perfectly with brown sugar for an easy pull-apart treat that’s great for breakfast, an afternoon snack or dessert (just add a scoop of ice cream!).
Serves 4
INGREDIENTS
2 sheets puff pastry, thawed
2 tablespoons melted butter
6 tablespoons dark brown sugar
1 tablespoon Burlap & Barrel Spice Blend (Not So) Sweet (see note)
1 egg, beaten
2 teaspoons turbinado sugar
Powdered sugar, for dusting
METHOD
Preheat oven to 400F and arrange the rack to the center position.
On a lightly floured surface roll out each puff pastry sheet and cut into a 10” circle (use a plate as a template).
Lay 1 sheet on a parchment-lined sheet pan and brush with melted butter. Sprinkle an even layer of brown sugar and (Not So) Sweet spice blend. Top with the second round and gently press to adhere.
Use a 1” diameter cookie cutter (or a pastry tip) and place in the center of the circle as a guide. Using a sharp knife (or pizza cutter), cut 16 even sections, all radiating out from the center cookie cutter (start with 12 o’clock, 3, 6 and 9, then cut each of those in half, then each of those wedges in half).
Working quickly, take two sections at a time—one in each hand—and twist each section 1½ times away from each other. Pinch the ends of each twisted section together to form a point. Repeat the process with each pair of remaining sections. Remove the cookie cutter, then brush with egg wash and sprinkle with turbinado sugar.
Bake for 20 minutes (check at the 15 minute mark and tent with tin foil if the top is browning too quickly) or until pastry is golden brown and puffed.
Remove pastry from the oven and let cool for 10 minutes, then dust with powdered sugar and serve warm or at room temperature.
Note: No spice blend? Swap with an equal amount cinnamon OR order them here!