Cinnamon Roll Spirals & Jam Pastries

Note to self:

While curling eyelashes . . . PAY CLOSE ATTENTION!

Yesterday I purchased a new eyelash curler.  Let’s just say . . . I HATE IT . . . It pulled out half my lashes.  Sad.

More notes to self:

Bake something and get over it!

I debated with myself today.  Should I try the fried wannabe Cronut recipe, that made it’s way to my inbox, or use the box of puff pastry that was calling my name from the refrigerator?  I think if you weigh the calorie count of fried vs puff pastry . . . it might be pretty darn equal.

I figured I earned it either way.  I did pull out most of my eyelashes today!  Did you know that it takes four to six weeks to start seeing your eyelashes again?  Sometimes it takes longer, if they didn’t fall out naturally.  Case in point. They simply don’t like being pulled out!!

When I went to Cosmetology school, ( I did hair & nails for many years) we had to practice putting fake eyelashes on each other.  Ohhh geez, it’s NOT fun having someone practice applying GLUE across your eyelids. Natural eyelashes are not very forgiving.

Even if you didn’t pull out your lashes today, you should still make these incredible little pastries.  They not only look pretty but are over the top delicious in flaky puff pastry, jam filled, glazed cinnamon sugar, brown butter yumminess!

A simple vanilla glaze or just a sprinkle of powdered sugar, is all you’ll need on the top of these pastries.  They are a super easy to make, so Get off your butt and Bake!

Grab a package of puff pastry and we’ll get to work.

For the Puff Pastry Jam  Roll-ups, you will need:

1 sheet of puff pastry, jam, nuts if desired, melted  butter and cinnamon & sugar. Brown butter is optional, but the flavor browned butter adds is worth that little bit of effort.  Vanilla glaze will be used to drizzle over the top. Powdered sugar would also be pretty.

1.  Roll out one sheet of puff pastry, on a lightly floured surface.  Make sure that you roll all the seams out.  You will end up with one larger square/rectangle. Roll so that your circle is at least 12 inches in diameter.

2.  Place a large lid or large dinner plate over the top of the pastry as your guide. You need to make a large circle, as large as your square/rectangle will allow.

Let cool then drizzle with glaze. ( Recipe below.)

3.  Using a pizza cutter or sharp knife, cut around the form to make a nice large circle.  You shouldn’t have too many scraps left, but sprinkle with cinnamon and sugar and bake them if you like.

note:  note:*I used a large lid from a glass pyrex bowl to make my circle.  I just pressed down the lid on top of the dough, making the impression of the circle, then took the pizza wheel and cut around that circle.

4.  Spread a thin layer of raspberry, strawberry, apricot, blackberry, plum or other jam over the circle. Don’t use too much, or it will all roll out!

5.  Sprinkle chopped almonds, walnuts, pecans or other nuts over the jam. (opt)

note: *picture below shows chopped raw almonds

6.  Using your pizza wheel, divide the dough in half vertically, then cut each half in equal halves.

7.  Make pie shape slices.  You can make these slices as large or small as you like.  In the above picture, I could easily cut that pie slice in half to make a much smaller slice, before I begin rolling. You could make little mini jam bites!

8.  Begin rolling from the wide end.  Roll with an “lift up and over” technique, so that you aren’t just pushing all the sweet jam and nuts out.

9.  Brush the jam twists with the melted butter, then roll in a bowl of cinnamon & sugar, or simply sprinkle cinnamon & sugar over the top.

10.  Place the prepared pastries on parchment paper or a silpat lined cookie sheet.

11.  Place the Cookie sheet in the refrigerator for about 15 minutes to re-chill the puff pastry, while you pre-heat the oven to 400 degrees.  (Don’t skip this step.  Chilling the dough makes for a flaky pastry!)

12.  Bake for 18 to 22 minutes or until the pastries are nice and golden.  Make sure the bottom is golden brown as well.

note: *  All ovens cook differently, watch closely.

13.  Let cool then drizzle with glaze. ( Recipe below.)  Eat one . . . share the rest!

you just think you’re done . . . stop eating and get back in that kitchen.

Puff Pastry Cinnamon Roll Spirals – you will need:

1 sheet of puff pastry, melted browned butter, cinnamon,  brown sugar, chopped nuts. (opt)

1.  On a lightly floured surface, roll out 1 sheet of puff pastry, carefully pressing out all seams.  My square was about 12″ across.

Brown Butter: (This will be enough for both recipes)

In a small saucepan heat 3/4 cup butter over low heat until melted. Continue heating until butter turns a delicate light brown color.  Remove from heat.

 

2.  Using a pastry brush . . . brush brown butter or melted butter generously over the surface of the pastry.

3.  Sprinkle Brown sugar, Cinnamon and chopped nuts over the butter.  I didn’t measure!  Be generous, but not so generous that you can’t roll it up!

4.  Remember the technique you followed above:  “Lift up and roll over” action.  This keeps the filling in the roll . . . as you roll.

5.  Pinch that end seam together, to seal it to the roll of puff pastry.  Make sure that it’s nice and secure.  Once you have pinched it, roll it over and place the seam so that it’s on the bottom of the roll.

6.  Take a very sharp knife, and cut that roll right in half.  Be careful as you do this . . . hold the roll as you cut, so that all those layers don’t separate and get away from you.

7.  Now you have a choice.  See all those beautiful layers.  You can simply just cut 2″ pieces like the pastries you see in the front of the picture, or you can cut your strips 3″ and coil the strips into a spiral shape, tucking the ends under the roll.  Secure the end with a toothpick as well.  Just remember to remove the toothpick after you have baked them.

8.  Place the spirals or 2″ pastries on parchment paper or a silpat lined cookie sheet.  Chill the pastries in the refrigerator for at least 15 minutes.  Preheat the oven to 375 degrees.

9.  Bake the spirals for 20 minutes or until golden brown and pastry is cooked through.  The smaller 2″ pieces will take about 12 to 15 minutes.  Every oven bakes differently….watch closely.

10.  Cool, then drizzle with Vanilla Glaze or sprinkle with powdered sugar.

Vanilla Glaze

1 1/2 cups powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla

In a small bowl, stir the above ingredients together until smooth & creamy.  Add an additional 1 to 3 teaspoons of milk to achieve desired drizzling consistency.

Note:  For the Jam Roll-ups, you will get 8 to 12 pastries – depending on the size you make your slices.

For the Spirals, using a 12″ long pastry roll, you will cut 4 x 3″ strips, then coil the strips into spirals.  You can also just cut 1 1/2 to 2″ pieces as well, and let them fan open.

 

 

Don’t let the length of this scare you off!

It’s very easy.

 

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