Description
Cinnamon Cream Puff Pastry Stacks
Ingredients:
1 sheet of puff pastry, thawed
1 cup heavy cream, chilled
2 tbsp powdered sugar (plus extra for dusting)
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp granulated sugar
Instructions:
1. Prepare the Puff Pastry:
Preheat the oven to 375°F (190°C). Roll out the puff pastry sheet and cut it into rectangles of equal size. Place them on a baking sheet lined with parchment paper.
2. Bake the Pastry:
Bake the puff pastry for 12-15 minutes or until golden and puffed. Remove from the oven and allow to cool completely.
3. Prepare the Cream Filling:
In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
4. Mix the Cinnamon Sugar:
In a small bowl, combine cinnamon and granulated sugar.
5. Assemble the Stacks:
Gently split each puff pastry rectangle in half. Spread a generous layer of whipped cream on one half and top with the other half.
6. Garnish and Serve:
Sprinkle the cinnamon sugar mixture over the top of each stack. Dust with additional powdered sugar for a finishing touch. Serve immediately.
#DessertRecipe #PuffPastry #EasyTreat
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your puff pastry is fully thawed but still cold for easier handling. Preheat your oven to 375°F (190°C). Unfold the pastry sheet on a lightly floured surface and roll it gently to smooth any creases. Use a sharp knife or pizza cutter to cut into 12 equal rectangles. Transfer them to a parchment-lined baking sheet, spacing them 1 inch apart. Bake on the middle rack for 12-15 minutes until deeply golden and fully puffed. Let them cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely. While they cool, chill your mixing bowl and beaters. Whip the heavy cream on medium-high speed until soft peaks form. Add the 2 tbsp powdered sugar and vanilla, then whip on high until stiff peaks hold. For assembly, use a serrated knife to gently split each pastry horizontally. Place a dollop of cream on the bottom half, gently press the top on, and add a final swirl of cream on top if desired.
Serving Suggestions
These elegant stacks are versatile. For a brunch dessert, serve alongside fresh berries or a berry compote. For a dinner party, drizzle each stack with warm caramel or chocolate sauce just before serving. They pair wonderfully with a cup of strong coffee or a dessert wine. To make them ahead, bake the pastry shells and prepare the cinnamon sugar. Store shells in an airtight container and whip the cream just before assembling to maintain texture.
How-to Summary
Thaw and cut puff pastry into rectangles. Bake at 375°F until golden and puffed. Cool completely. Whip chilled heavy cream with powdered sugar and vanilla to stiff peaks. Mix cinnamon and granulated sugar. Split pastries, fill with cream, and reassemble. Top with cinnamon sugar and a dusting of powdered sugar. Serve immediately.
Frequently Asked Questions
Can I make these ahead of time? For best texture, assemble just before serving. You can bake the pastry shells up to a day in advance and store them at room temperature.
My cream won’t whip. What went wrong? Ensure your cream, bowl, and beaters are very cold. The cream must be heavy whipping cream (30-36% fat). Avoid overfilling the bowl.
Can I use something other than heavy cream? For a stable filling, heavy cream is essential. Alternatives like whipped topping will change the flavor and texture significantly.
Why did my pastry not puff? This usually happens if the pastry was over-handled (warming the butter) or if the oven wasn’t hot enough. Ensure your pastry is cold going into a properly preheated oven.
How do I store leftovers? Store any assembled leftovers in the refrigerator, but note the pastry will soften. It’s best consumed within a few hours.
Common Mistakes to Avoid
- Using warm pastry or tools when whipping the cream, which will prevent proper aeration.
- Over-mixing the whipped cream, which can turn it grainy and into butter.
- Assembling the stacks while the pastry is still warm, causing the cream to melt.
- Not scoring the pastry lightly before baking if you want a cleaner split; this guides where to cut.
- Rushing the cooling process. Completely cool pastry ensures a crisp texture against the cream.
Conclusion
These Cinnamon Cream Puff Pastry Stacks are a stunning yet simple dessert that marries flaky, buttery layers with light, spiced cream. By following the detailed guide and avoiding common pitfalls, you can create an impressive treat perfect for any occasion. The balance of textures and the warmth of cinnamon make this recipe a guaranteed crowd-pleaser. Remember, the key to perfection lies in cold ingredients for the cream, patience for cooling, and assembling just before serving for that ideal crisp and creamy bite.