Cinnamon Pastry Delight: A Sweet Treat with a Twist

This Cinnamon Pastry Delight combines the warm, spicy aroma of cinnamon with a soft, buttery pastry. The recipe begins with a simple sugar syrup infused with lemon, which is brushed onto the freshly baked pastries, giving them a delightful sheen and extra moistness. The pastry itself is layered with a rich cinnamon butter filling, making each bite irresistibly flavorful.

Why You’ll Love This Recipe

If you enjoy the comforting flavors of cinnamon and sweet pastries, this recipe will be a hit. The process of folding and rolling the dough creates layers that are both tender and flaky, while the cinnamon sugar filling melts into every crevice, creating a sweet and spicy treat that’s perfect for any time of the day.

Perfect Occasion

This pastry is ideal for breakfast, brunch, or as an afternoon snack with coffee or tea. It’s also a great choice for holiday mornings or special occasions when you want something a little extra special but still comforting and familiar.

Decoration Tips

Once the pastries are baked and while still warm, brush them generously with the sugar syrup to enhance their sweetness and give them a beautiful shine. For an added touch of elegance, sprinkle some powdered sugar or drizzle a simple icing made from powdered sugar and milk over the top. A few finely grated lemon zest can also add a fresh, citrusy note.

• Ingredients:
  • For the Sugar Syrup:
    • 1.5 cups water
    • 1 cup sugar
    • Juice of 1/4 lemon
  • For the Dough:
    • 700 grams flour (about 5 cups)
    • 10 grams dry yeast (about 1 tablespoon)
    • 5 grams ground cinnamon (about 1 teaspoon)
    • 100 grams sugar (about 1/2 cup)
    • 5 grams salt (about 1 flat teaspoon)
    • 250 ml heavy cream (plus 2 tablespoons as needed, can substitute with milk)
    • 3 medium eggs
    • 100 grams soft butter, cubed
  • For the Filling:
    • 250 grams very soft butter
    • 1 cup brown sugar
    • 1 teaspoon ground cinnamon
• Instructions:
  1. Prepare the sugar syrup: In a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes. Cool and refrigerate (can be prepared a day ahead).
  2. Make the dough: In a mixer with a dough hook, mix flour, yeast, sugar, salt, and cinnamon. Add cream (or milk), eggs, and mix until combined. Add butter and knead for 10-12 minutes until smooth. If the dough is dry, add a little milk. Cover and refrigerate for 1 hour or overnight.
  3. Prepare the filling: Mix the soft butter, brown sugar, and cinnamon into a paste.
  4. Assemble the pastries: Divide the dough in half. Roll each piece into a 30×40 cm rectangle. Spread half the filling on each rectangle, fold the top third down and the bottom third up (like folding a letter), then fold into a book shape. Gently roll into a larger rectangle. Cut into 8 cm wide strips and then into triangles. Roll each triangle from the wide end to form a crescent shape.
  5. Proof the pastries: Arrange on a baking sheet lined with parchment paper. Let rise in a turned-off oven until doubled, about 1.5 hours.
  6. Bake: Remove pastries from the oven, preheat to 356°F (180°C), and bake for 15 minutes until golden.
  7. Finish: While still hot, generously brush the pastries with sugar syrup. Allow to cool.

Store in an airtight container at room temperature.

Enjoy these delightful cinnamon pastries, perfect for sharing or treating yourself to a sweet, spiced indulgence!