Only five ingredients: crunchy puff pastry cookies with cocoa and cinnamon

Puff pastry cookies rolled with butter, sugar, cocoa and cinnamon that always steal the show no matter how many sweets are on the table

There is no Shilat Yanai

02/10/2022

Sunday, October 02, 2022, 09:00 Updated: 09:09

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Rolled and perfect puff pastry cookies (photo: Alon Mesika)

At our house, the foundations of the sukkah are always laid at the end of the fast.

This is also the stage when they begin to arrive and slowly gather all their friends to the yard.

A tablecloth is spread on the table in the garden and on top of it are placed a huge pot of tea and these cookies - puff pastry cookies rolled with butter, sugar and cinnamon that always steal the show no matter how sweet they are on the table.

This time I also put a little cocoa in them to give them a little chocolate taste.

The cookies can be shaped into rectangles with a knot like mine (explanation in the recipe) or rolled as in making elephant ear cookies.

Either way, they turned out especially tasty and crunchy.

Cinnamon and cocoa puff pastry cookies

Recipe by: Ines Shilot Yanai, Walla system!

Food

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• 10 minutes work

• 40 minutes in total

• Easy to prepare

• vegan

• Recipes for Yom Kippur

• fur

• cookies

• cakes and cookies

• kosher

Twisted puff pastry cookies

Ingredients

• • 1 kg puff pastry (large package), thawed overnight in the refrigerator

  • ¾ cup demerara sugar (light brown)

  • 1 tablespoon ground cinnamon

  • 1 as Pithakao

  • 100 grams of coconut oil or melted butter

• For the conversion table click here >

Preparation

How do you make cinnamon and cocoa puff pastry cookies?

• 1 Heat an oven to 170 degrees and line two large pans with baking paper.

• 2 Mix sugar, cocoa and cinnamon in a bowl.

• 3 Slice the puff pastry and brush with butter.

  Sprinkle the sugar mixture that we mixed on only half of the dough and fold over it the part spread with butter only.

  Tighten a little with a rolling pin until the two parts stick together.

• 4 Cut the sheet of dough into rectangles 3 cm wide and cut a long slot in the center of each rectangle (like a slot for a savings bank) - make sure to leave a space of 1 cm from each end.

  Now insert one wide edge of the rectangle into the groove, find the other side and stretch gently so that a kind of knot shape or crunch shape is obtained.

  Continue like this with all the rectangles of dough and place on top of the molds.

• 5

  Want a simpler roll like elephant ear cookies?

  Spread butter over the entire dough, sprinkle the sugar mixture over the entire length of the dough, divide the dough into two parts and roll each part inward on both sides like a Torah scroll.

  Slice into half cm wide cookies and place on a baking sheet lined with baking paper.

• 6 Bake in the hot oven for about 25-30 minutes until the cookies are browned, cool completely.

  Twisted puff pastry cookies (photo: Alon Mesika)

• Store in a sealed box.

  No need for refrigeration.

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Tags

• recipe

• cookies

• Puff Pastry

• cocoa

• cinnamon