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1
Preheat oven to 200c/180c fan assisted/400f/gas mark 6.
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2
Make sure the dough doesn't get to warm.
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3
Remove from fridge only when ready to cook.
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4
If pastry is frozen thoroughly defrost in fridge over night.
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5
Mix the cinnamon and sugar well.
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6
Then on a flat and clean surface sprinkle some of the sugar mixture, place the pastry over the sugar and roll the dough out slightly with a rolling pin.
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7
Sprinkle evenly some of the sugar mixture over the dough.
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8
Gently roll the pin over the dough to make as much of the sugar mixture stick as possible to the dough.
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9
Brush with the melted butter and sprinkle with a pinch more sugar mixture.
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10
Fold two opposite edges evenly about an 2 inches each edge.
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11
Roll the pin over the pastry gently just to press the edges down.
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12
Then fold in the same edges again evenly, allowing the edges to meet in the middle.
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13
Again, gently roll the pin over pastry to press it all down together.
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14
Then fold together and chill the dough for 15-30 minutes in the fridge so that the butter becomes firm.
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15
Cut the dough into pieces.
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16
About a centimeter thick.
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17
Dip the sides into the remaining sugar.
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18
Shake any excess sugar off and place on a tray lined with a parchment sheet.
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19
Place pastry approximately 2 inches apart to give them enough room to expand.
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20
I also added a drop of melted butter to each one.
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21
Place tray in preheated oven.
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22
Bake for 8-12 minutes.
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23
Then using a spatula turn and bake for another 2-5 minutes Or until both sides are golden brown.
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24
Times will vary across each individual oven used.
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25
When done immediately transfer onto a cooling rack and leave to cool.
