Sherry Cinnamon Puff Pastry

Recipe author: EAT SMARTER
Sherry Cinnamon Puff Pastry
1 hr


for 12 pieces
For the pastry
225 grams
30 grams
For the filling
1 packet
clear Gelatin
75 grams
125 milliliters
dry Sherry
400 grams
1 packet
Cinnamon (as desired)
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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

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. 

Step 4/5

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.

Step 5/5

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.