These puff pastries look gourmet but have only 4-ingredients and are so easy with Musselman’s Apple Butter.
On a lightly floured surface, unfold one of the puff pastry sheets. Evenly spread 1/4 cup apple butter on top.
In a small bowl, mix together the sugar and cinnamon. Sprinkle 1 tablespoon on top of the apple butter.
Fold both sides inward until they are touching in the center. Sprinkle another 1 tablespoon of cinnamon sugar on top. Fold one side over the other side, closing like a book.
Repeat steps 1-3 with the remaining puff pastry sheet. Cover and refrigerate both assembled sheets for 30 minutes.
Preheat oven to 400° F. Line two baking sheets with parchment paper.
Working with one sheet at a time, slice the dough into 3/4 inch pieces. Toss each piece in the remaining cinnamon sugar and place on the baking sheet 2 inches apart, laying them cut side up.
Bake for 18-20 minutes or until puffed and golden. Cool for 2 minutes then transfer to a cooling rack to cool completely. Serve warm or at room temperature.
Best eaten the day they are made but can be stored in an airtight container for up to 2 days.
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