Buttery Laminated Wienerbrød in 25 Minutes
Scandinavian pastry magic with puff pastry sheets and a cinnamon-sugar filling. Baked golden and glazed—no yeast or overnight proofing required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 package (2 sheets) frozen puff pastry sheets
- 3 tbsp butter, softened
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 1 whole egg, for egg wash
- 2 tbsp powdered sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Mix cinnamon and sugar in a small bowl. Spread softened butter on one puff pastry sheet.
- 3
Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry.
- 4
Place the second pastry sheet on top. Press gently to seal, then cut into 8 rectangles or squares.
- 5
Beat the egg and brush over the top of each pastry piece. Arrange on the prepared baking sheet.
- 6
Bake for 12–14 minutes until golden brown and puffed. Dust with powdered sugar and serve warm.
Tools you’ll need
- baking sheet
- parchment paper
- small mixing bowl
- knife (sharp)
- pastry brush
- oven
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