Description
You’ve decided to make a homemade pie. After making your most delicious and flaky pie crust, you’ve got some extra scraps left over. You can’t make another pie from it, it’s too little dough … And you certainly can’t add it to new dough because it’s been rolled and re-rolled too many times. Now what do you do?
Ingredients
- 1 whole Batch Of Pie Dough Scraps And Remnants
- 2 Tablespoons Melted Butter (or Butter Spray)- Might Need More, Might Need Less Depending On How Many Scraps You Have
- ¼ cups Vanilla Sugar (or Plain Granulated Sugar)- Again Might Need More Or Less Depending On Amount Of Scraps
- 1 Tablespoon Ground Cinnamon
Preparation
1. Preheat oven to 400 F. Line a cookie sheet with parchment or wax paper and set aside.
2. Collect remaining dough scraps, bring them together into a ball and roll them out into a nice 1/4″ thickness. After rolling it out, cut it into strips about 1/2″-3/4″ wide. I used my pizza cutter for this step.
3. Lightly brush strips with melted butter, or quickly spray with butter spray. Sprinkle strips with sugar. I used vanilla bean sugar.
4. Next dust your strips with cinnamon. You can use as much or as little as you like. For the amount of strips I had, I used about 1 tablespoon of cinnamon (my husband loves cinnamon). To make dusting as even as possible (and avoid lumps) I dusted my strips with a tiny sifter.
5. Pick up each strip and twist it into a spiral. Place the twist on your cookie sheet and gently press both ends down to secure your “cookie” and insure each one doesn’t unravel.
6. Bake your spiral cookies at 400 F for about 10 minutes or until golden brown. Depending on your oven it might take a bit more time. Just check every few minutes after the 10 minute mark. Then allow to cool! Enjoy with tea, coffee … or dipped in warm caramel or chocolate ganache!
