One lone sheet of puff pastry was hanging out in the freezer. After making the apricot pinwheels, I thought this time I’d make something savory.
Nah… sweet wins again.
This time I made a puff pastry version of sopapillas. (from Pepperidge Farm)
Preheat the oven to 400.
Open the thawed sheet of pastry onto a cookie sheet.
Cut 25 squares using a pizza cutter.
Separate the squares.
Bake for 15 minutes. Toss warm squares in batches with 3/4 cup of sugar and 1 tablespoon of cinnamon in a ziplock bag.
Top with a drizzle of honey.
mmm – flaky, sweet, and warm.