- 1 sheet of Pepperidge Farm® Puff Pastry, thawed
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
Level of difficulty Average
Cost Average budget
Preheat your oven to 400°F.
After thawing your pastry sheet, unfold it on a lightly floured surface. Cut the pastry sheet into 25 (2-inch) squares.
Bake for 12 to 15 minutes on a silpat lined baking sheet until the pastries are golden brown.
Meanwhile, combine cinnamon and sugar in a large bowl. Add your hot pastries in batches to the bowl and coat with the sugar mixture.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.