Homemade sweet pastry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Shortcrust pastry, half a recipe or scraps of the same
02 -
Firmly packed brown sugar, 180 ml (3/4 cup)
03 -
Softened unsalted butter, 75 ml (1/3 cup)
04 -
Salt, 2.5 ml (1/2 tsp)
05 -
Ground cinnamon or nutmeg, 2.5 ml (1/2 tsp)
06 -
Vanilla extract, 5 ml (1 tsp)
07 -
Cornstarch, 15 ml (1 tbsp)
08 -
1 egg, beaten
09 -
Maple syrup, 30 ml (2 tbsp)
# Instructions:
01 -
Set the oven to heat at 190°C (375°F).
02 -
Roll the shortcrust pastry into a rectangle about 3 mm (1/8 inch) thick. Cover it and chill it in the fridge for 30 minutes.
03 -
Combine the brown sugar, butter, salt, spice (cinnamon or nutmeg), vanilla, and cornstarch in a bowl, stirring until smooth.
04 -
Spread the filling over the pastry, leaving a 1 cm (1/2 inch) edge free on one side. Wet this edge lightly with water, then roll the pastry tightly into a log and pinch the seam to seal. Trim the ends to ensure a neat roll.
05 -
Coat the entire log with beaten egg using a brush. Freeze it for 10 minutes to firm it up before slicing.
06 -
Cut the log into rounds that are 2.5 cm (1 inch) thick. Lay the slices flat and close together on a baking sheet lined with parchment paper.
07 -
Bake for about 30 minutes or until the edges are slightly golden. Take them out of the oven and brush them with maple syrup for a shiny finish.
08 -
Let the pastries cool on a wire rack before serving.
# Notes:
01 -
You can swap spices like ginger, cloves, allspice, or green cardamom to change the flavor.
02 -
Store these pastries in an airtight container at room temperature for up to 5 days.
03 -
The filled rolls can be frozen before baking to use them later.