Ingredients:

  • 1 package (450g) frozen puff pastry, thawed but chilled
  • 1/2 cup (100g) granulated white sugar
  • 2 tablespoons (15g) ground Saigon cinnamon
  • 1/4 cup (56g) unsalted butter, melted
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted and browned slightly
  • 1 tablespoon (15ml) whole milk
  • 1/2 teaspoon (2.5g) pure vanilla bean paste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Unfold the chilled puff pastry on a lightly floured surface.
  3. Cut the pastry into 12 even squares or rectangles using a pizza cutter.
  4. Melt 1/4 cup of butter and brush it generously over each square.
  5. Whisk granulated sugar and Saigon cinnamon in a small bowl.
  6. Press each buttered pastry square into the cinnamon sugar until thickly coated and sparkling.
  7. Place on a parchment lined tray and bake for 20 minutes until golden and tripled in height.
  8. Brown the remaining 2 tablespoons of butter in a small pan until it smells nutty and looks amber.
  9. Mix powdered sugar, milk, vanilla paste, and the browned butter to form a thick glaze.
  10. Drizzle the warm glaze over the hot puffs until it begins to set and turn opaque.