As a highly skilled and passionate culinary enthusiast, Mr.DHIREIN of BCTCA 2nd sem has shown unparalleled dedication in mastering the art of cooking. His expertise in the kitchen, combined with his innovative flair, has made him a standout choice for the “Chef of the Day” honour 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.