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Cinnamon-Sugar Crisps with Orange Creme Fraiche
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| Crisps: | |
| 1 (17.3 oz.) pkg. | puff pastry |
| 1 Tb. | water |
| 3 Tb. | unsalted butter, melted |
| 12 Tb. | cinnamon |
| 1/2 c. | sugar |
| Creme Fraiche: | |
| 1 (8 oz.) container | creme fraiche |
| juice and zest of 1 orange | |
| 2 Tb. | brown sugar |
Preheat oven to 425 degrees.
For the Crisps: Defrost puff pastry per directions on package. Unfold one piece of pastry dough. At the center crease, ensure that the sheet is connected by applying a little bit of water with your fingers, making one long piece of dough. Brush top of dough with melted butter and sprinkle evenly with cinnamon and sugar, reserving 2 tsp. of sugar for later use. Tightly roll dough into a long cylinder and slice roll crosswise into 1/2" rounds. Lay rounds flat on a baking sheet fitted with parchment paper and sprinkle each with 1/4 tsp. sugar. Bake until golden brown and puffed, 18-20 minutes.
For the Dipping Sauce: mix creme fraiche with orange juice and zest. Stir in brown sugar and serve.
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