A golden puff pastry filled with smooth, creamy pastry cream, baked to perfection, then dusted generously with cinnamon sugar for a warm, sweet finish.
1. Preheat oven to 200°C (390°F). 2. Roll out puff pastry sheet slightly and cut into a 15x15 cm square. 3. Place pastry cream in the center, leaving a 2 cm border. 4. Fold pastry edges to enclose the cream and pinch edges to seal. 5. Beat the egg and brush the pastry surface with egg wash. 6. Mix sugar and cinnamon in a small bowl. 7. Sprinkle cinnamon sugar evenly over the pastry. 8. Place on a baking tray lined with parchment paper. 9. Bake for 20-25 minutes until puffed and golden. 10. Let cool for 5 minutes before serving.
1 sheet puff pastry (about 100g) 100ml pastry cream (vanilla custard) 1 tbsp granulated sugar 1 tsp ground cinnamon 1 egg (for egg wash)
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