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Sherry Cinnamon Puff Pastry

Sherry Cinnamon Puff Pastry
225
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 12 pieces
For the pastry
225 grams frozen Puff pastry dough
30 grams Sugar
Cinnamon
For the filling
1 packet clear Gelatin
75 grams Sugar
125 milliliters dry Sherry
400 grams Whipping cream
1 packet Vanilla sugar
Cinnamon (as desired)
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Preparation steps

1

For the pastry, thaw puff pastry the day before. Then overlap the sheets and roll out to a 40 x 25 cm rectangle (approximately 16 x 10 inches). Cut the sheets into two rectangles each 20 x 25 cm (approximately 8 x 10 inches). Transfer to a parchment-lined baking sheets. Stir together sugar and cinnamon and sprinkle over the dough. Let rest 30 minutes.

2

Bake in preheated oven at 220°C (gas mark 4-5, fan: 200 degrees) (approximately 425°F) for about 15 minutes. Let cool on a wire rack.

3

Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Stir together sugar with sherry until the sugar has dissolved. Stir in the gelatin and refrigerate. 

4

When the liquid begins to gel, whip the cream with the vanilla sugar and fold into the sherry-gelatin mixture. Transfer to a piping bag with a large plain piping tip.

5

Put a puff pastry on a serving plate and top with half the whipped cream. Place the second layer of puff pastry. Shape small dollops of cream on the top layer of puff pastry. Refrigerate for 1 to 2 hours. Dust with cinnamon before serving.