Description
Thick, gooey cinnamon filling inside puff pastry. A great homemade recipe for the butter braid treat.
Ingredients
- FOR THE FILLING:
- ½ cups Butter
- 1 cup Brown Sugar, Packed
- 2 Tablespoons Heavy Cream
- ⅛ teaspoons Baking Soda
- 1 Tablespoon Cinnamon
- FOR THE PASTRY:
- 1 box (17.3 Oz. Size) Puff Pastry Sheets, Thawed
- 3 Tablespoons Milk
- 1 whole Egg
- 1 Tablespoon Water
- FOR THE ICING:
- 1 cup Powdered Sugar
- 1 Tablespoon Milk
- 1 dash Cinnamon
Preparation
Preheat oven to 400ºF.
For the filling, in a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about 1 minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined.
Spread out your puff pastry sheets on parchment-paper-lined sheet trays. Brush with a few tablespoons of milk (this is supposed to help act as a glue to keep the filling in). On the outside sections, cut diagonal strips that are about 1/2 inch wide. Cut small slits on the creases at the top and bottom of the pastry. Spread half of the filling in the center of each pastry sheet, leaving room on the ends. Fold the top and bottom of the pastry over the filling, and start folding the strips over the filling, alternating between the left and right side. Make sure there are no gaps. Cut the wings off the corners and pinch to seal. Press any seams together to minimize filling leakage.
Mix together egg and water and brush onto the top of the puff pastry. Place the sheet tray in the oven, and bake for about 20 minutes until the top is browned.
To make the icing, stir together the powdered sugar, milk, and cinnamon until smooth. Drizzle over baked pastry and serve.
