Simple, spiced, and buttery, these subtly sweet Cinnamon Spice Arlettes pair perfectly with a cup of coffee on Christmas morning.
Cinnamon Spice Arlettes
Makes about 26
Ingredients
- 1 cup sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (14-ounce) package frozen puff pastry*, thawed
Instructions
- Preheat oven to 400°. Line 3 baking pans with parchment paper.
- In a medium bowl, whisk together sugar, cinnamon, allspice, nutmeg, and cloves.
- Sprinkle ¼ cup of the sugar mixture onto work surface. Place puff pastry on top, and sprinkle with additional ¼ cup sugar mixture. Using a rolling pin, press lightly on the dough to adhere the sugar to the pastry. Starting with the long end, roll dough up into a log. Wrap dough in plastic wrap and refrigerate until firm, 20 to 30 minutes.
- Cut log into ½-inch-thick slices. Using a rolling pin, gently roll slice into a very thin oval shape, 5½ to 6 inches long, using remaining ½ cup sugar mixture to dust your work surface to keep rolls from sticking. If the tails of the spirals unravel, tuck them under the oval and roll again to adhere. Place 1 inch apart on prepared pans. Return Arlettes to the refrigerator for 15 to 20 minutes.
- Bake until golden, about 12 minutes, turning with a spatula halfway through. Let cool on pans for 5 minutes, then carefully transfer to a wire rack to let cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
*We used Dufour Puff Pastry.
