Ingredients
Scale
- 1 sheet puff pastry, thawed according to package directions
- 2 Tbsp unsalted butter, melted
- 2 Tbsp turbinado sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- flour, for dusting
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Dust a work surface with a generous amount of flour and open the sheet of puff pastry.
- Cut it in half and brush each half of the sheet with the melted butter.
- Mix together the sugar, pumpkin pie spice and cinnamon and reserve 2 tsp.
- Sprinkle the rest of it evenly onto the puff pastry.
- Fold each edge of the puff pastry long ways to the center, then fold it on itself (see photo in post for clarification).
- Slice the pastry into 1/2″ thick cookies and place 2″ apart on the sheet pan.
- Brush the tops of the cookies with the melted butter and sprinkle with the remaining 2 tsp of spice mixture.
- Bake for 15-20 minutes* or until flaky and golden brown.
- Store in an airtight container for 1 day. To re-crisp, place in a 350F oven for 5 minutes.
Notes
tools
- sheet pan
- parchment paper
- pastry brush
- airtight container
Start watching these at the 15 minute mark – they can burn quickly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Vegetarian