Ingredients:

  • 250g high-quality all-butter puff pastry sheet
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 100g granulated white sugar
  • 2 tbsp (15g) ground Ceylon cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 0.5 tsp (1g) grated orange zest

Instructions:

  1. Lay your 250g puff pastry sheet flat on a piece of parchment. Note: If it's too soft, pop it in the fridge for 5 mins first.
  2. Mix the 100g sugar, 15g cinnamon, salt, and 1g orange zest in a small bowl. Rub the zest in with your fingers until the sugar smells intensely citrusy.
  3. Brush the cooled 28g melted butter evenly across the pastry, leaving a 1/2 inch border at the top.
  4. Sprinkle the cinnamon sugar mixture generously over the buttered area. Note: Press it down lightly so it adheres.
  5. Starting from the long edge closest to you, roll the pastry into a tight log. Roll until firm and uniform.
  6. Wrap the log in plastic and freeze for 15 minutes. Note: This makes slicing much cleaner.
  7. Use a serrated knife to cut the log into 24 even rounds, about 1/2 inch thick each.
  8. Place the rounds on a lined baking sheet, leaving 2 inches between each.
  9. Bake at 400°F for 12 minutes until the pastry is puffed and deep golden brown.
  10. Let them sit on the tray for 5 minutes, then move to a rack until the sugar coating feels hard and crisp.