Mr.DHIREIN of BCTCA 2nd sem , with an innate talent for cooking and an impressive command over diverse culinary techniques, the student has proven to be a truly an expert in the kitchen. His exceptional culinary knowledge and passion for food have rightfully earned him the title of “Chef of the Day” at IIHMCA.
Ingredients
- 400 gms Puff pastry at room temperature
- 100 gms Raw Sugar
- 20 gms Brown Sugar
- 10 gms Cinnamon powder
Method:
- Preheat the oven to 200C. Line a baking tray with parchment paper.
- Roll out the puff pastry into a rectangle about 14″ * 12″.
- Sprinkle the brown and raw sugars and cinnamon powder on the dough, keep 20 gms raw sugar for a later. Lightly press the sugar and cinnamon into the dough, using a rolling pin.
- Starting with one long side, start rolling the dough tightly until the center. Repeat on the other side.
- Chill the log for at least 20 minutes.
- Cut into 1/4″ thick slices and place on the baking tray. Sprinkle the saved raw sugar over the cookies. And lightly press it.
- Bake for 15-20 minutes or until the pastry is all puffed up and golden brown in colour.
- Transfer the cookies onto a cooling rack and allow them to cool completely before transferring to an air-tight container.