Simple sweet pastries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Shortcrust pastry, 1/2 recipe or leftover scraps
02 -
Packed brown sugar, 180 ml (3/4 cup)
03 -
Soft 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 -
One beaten egg
09 -
Maple syrup, 30 ml (2 tbsp)
# Instructions:
01 -
Set your oven to 190 °C (375 °F) to preheat.
02 -
Flatten the pastry into a rectangular shape until it's about 3 mm (1/8 inch) thick. Cover it and chill in the fridge for 30 minutes.
03 -
In a bowl, combine the brown sugar, butter, salt, cinnamon (or nutmeg), vanilla, and cornstarch until everything blends smoothly.
04 -
Spread the filling mixture over the pastry, leaving a 1 cm (1/2 inch) border on one edge. Wet that edge slightly with water, then roll the dough tightly into a log. Press the seam to seal and trim uneven ends.
05 -
Coat the roll evenly with the beaten egg. Pop it into the freezer for 10 minutes to firm it up before slicing.
06 -
Cut the roll into 2.5 cm (1 inch) pieces and arrange them flat and close together on a baking tray lined with parchment paper.
07 -
Bake the slices for around 30 minutes or until their edges turn light golden brown. Take them out and brush maple syrup over the tops for shine.
08 -
Place your pastries on a cooling rack until they're ready to serve.
# Notes:
01 -
You can swap in spices like clove, ground ginger, allspice, or cardamom for variety.
02 -
Store these pastries in an airtight container at room temperature for about 5 days.
03 -
Freeze the unbaked pastries if you want to save them for later.