Leftover Puff Pastry with Cinnamon Sugar is pastry offcuts smothered in butter & cinnamon sugar then baked until golden and flakey!
After you’ve finished that recipe you’re making puff pastry, don’t throw away the pastry scraps. Instead, save them for dessert!
I make these cinnamon pastry pieces with leftover puff pastry from recipes like these Easy Individual Quiches with Puff Pastry.
They’re so quick and simple to make, with only three ingredients. Melted butter, granulated sugar, and cinnamon powder.
Serve them over a bowl of vanilla ice cream and a drizzle of homemade chocolate sauce.
Why You Will Love This Recipe
- Use up those puff pastry offcuts.
- Quick to make.
- Only 4 ingredients.
- Crisp and flakey.
They’re small enough to pick up and carry around for special occasions like children’s birthday parties, and they’ll enjoy the sweet, sugary, crispy snack!
They’re also great to serve on a platter with friends and family for morning and afternoon tea.
Ingredient Notes & Substitutions
- Leftover puff pastry: Depending on how much leftover pastry you’ll be working with will depend on how much melted butter and cinnamon sugar you need. Use this recipe as a rough guide. For reference, I made these out of scraps from 3 sheets of puff pastry.
- Salted butter: Use block butter. Substitute with unsalted butter or dairy-free butter.
- Granulated sugar: Either golden or white sugar. Substitute with caster sugar or another type such as coconut or rapadura sugar.
- Cinnamon: Use ground cinnamon. If you have already made cinnamon sugar, you can use that instead of making your own.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Place scraps of leftover puff pastry into a large mixing bowl. Ripping apart any large pieces with your hands.
Step two: Pour over melted butter and sprinkle over sugar and cinnamon. Toss the pastry in the seasonings with your hands until coated.
Step three: Dump the pastry onto the lined baking sheet. Spread the pieces out as best you can with a small gap between each.
Step four: Bake for 20-25 minutes until crisp, golden and flakey. Remove from the oven and allow to cool on the baking sheet for 5 minutes.
Step five: Serve immediately with ice cream, tea, coffee or alone as a sweet treat/dessert!
- Add more or less cinnamon and sugar if you prefer.
- The edges can brown faster before the rest of the pastry so be sure not to overcook them. Just until they’re golden, crisp and flakey.
One way to serve your puff pastry cinnamon twists is on top of ice cream. My favorite is scoops of vanilla ice cream drizzled with a quick chocolate sauce!
More ways to serve your cinnamon sugar puff pastry:
- Alongside a cup of tea, coffee or hot chocolate.
- At parties, great for kid’s birthdays.
- Drizzled with warm chocolate fudge or caramel sauce in a bowl.
- With fresh fruit such as berries, mango, pineapple or apple.
- Crumbled over pudding or cake.
- Allow the kids to enjoy them with a glass of milo or milk.
Store: In an airtight container at room temperature for 2-3 days.
I don’t recommend storing them in your fridge as they soften and turn soggy with the cold temperature.
How to Reheat in the Oven
Preheat the oven to 350ºF (175ºC) and bake for 5-10 minutes or until warmed.
How to Reheat in an Air Fryer
As these puff pastries are light and airy, you may find they fly around in the air fryer due to the fan.
If this doesn’t happen in your air fryer, try this method of reheating.
Set the temperature to 350ºF (175ºC) and cook for 5-10 minutes or until heated. Keep an eye on them to avoid burning.
Freeze: In an airtight freezer-friendly container, separated by a sheet of parchment paper to avoid them sticking and freeze for up to 3 months.
Thaw: At room temperature for 15-30 minutes then reheat in the oven or air fryer.
Yes! When you have coated your pieces of pastry, roughly twist them and place them onto your baking sheet. It’s that easy!
No, you can keep them in a sealed container or zip-lock bag and store them in the refrigerator for 1-2 days and then make this recipe.
Yes! Simply use vegan puff pastry and dairy-free butter. Be sure to check the ingredients to make sure the puff pastry isn’t made with regular butter.
Absolutely! Freeze them in an airtight freezer-friendly container, separated by a sheet of parchment paper to avoid them sticking then freeze for up to 3 months.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Leftover Puff Pastry with Cinnamon Sugar
- Leftover puff pastry, I used scraps from 3 sheets
- 50 g salted butter, melted
- 1 1/2 Tbsp granulated sugar, white or golden/raw
- 1/2 tsp ground cinnamon
- Preheat oven to 390ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Place scraps of leftover puff pastry into a large mixing bowl. Ripping apart any large pieces with your hands.
- Pour over melted butter and sprinkle over sugar and cinnamon.
- Toss the pastry in the seasonings with your hands until coated.
- Dump the pastry onto the lined baking sheet.
- Spread pieces out as best you can with a small gap between each.
- Bake for 20-25 minutes until crisp, golden and flakey.
- Remove from oven and allow to cool on sheet for 5 minutes.
- Serve immediately with ice cream, tea, coffee or alone as a sweet treat/dessert!
- Store: In an airtight container at room temperature for 2-3 days. I don’t recommend storing them in your fridge as they soften and turn soggy with the cold temperature.
- Oven Reheating: Preheat oven to 350ºF (175ºC). Bake for 5-10 minutes or until warmed.
- Air Fryer Reheating: Warm up at 350ºF (175ºC) for 5-10 minutes until heated. Keep an eye out that they don’t fly around the basket due to the air fryer fan.