Cinnamon Puffs

I like this with an orange glaze, or icing, filled with an orange flavoured whipped cream (the orange flavour should be subtle, sweeten if liked but I prefer it unsweetened). Alternately, fill with a lovely citrus flavoured confectioner´s custard or a fabulous Citrus Crème Patisserie.

250 grams all butter puff pastry, chilled
Filling
30 grams (1/4 stick) unsalted butter, melted
100 grams (1/2 cup) natural brown sugar
1 level tbsp ground cinnamon
Glaze
65 grams (1/3 cup) unrefined caster sugar
30 ml (2 tablespoons) fresh orange juice
15 ml (1 tbsp) orange liqueur

1. Line a baking sheet with greaseproof paper or a silicone mat

Pastry

1. Roll out the pastry dough to a rectangle three times longer than wide (if using ready rolled, fold each corner into the centre (to make a square envelope), fold into a rectangle then roll out to a rectangle three times longer than wide).
2. Brush the whole surface with half of the butter
3. Scatter over half of the cinnamon sugar, fold one third into the centre, place opposite side on top
4. Seal the edges with a rolling pin, turn 90 degrees and repeat steps 1 to 3 once more, wrap in clingfilm and chill for 30 minutes.

Filling

5. Whisk the cinnamon and sugar until combined.

To finish

6. Remove dough from the refrigerator and transfer to a lightly floured work surface.
7. Preheat oven to 205ºC, 400°F or gas mark 6.
8. Lay the pastry sheet onto a lightly floured work surface, cut into 3 strips along the fold marks then cut each strip into 4 rectangles
9. Place the pastries onto the baking sheet and bake for 15 minutes or until a light golden brown
10. Put the baking sheet onto a wire rack and leave the pastries to cool for 10 minutes
11. Split each pastry into 2 layers – 24 in total.
12. Bake for between 25 to 35 minutes, or until a light golden brown, allow to cool on the baking tray.
13. When cool, split and fill with whipped cream or confectioner´s custard flavoured with orange and drizzle with the glaze.

Glaze

14. While cinnamon sugar twists are cooling, prepare the glaze.
15. Put the zest, sugar and orange juice into a saucepan set over a low heat and stir until dissolved, bring to the boil and boil rapidly for about 1½ to 2 minutes for a light syrup.