Pinwheel Cookies

My almost forgotten pinwheel cookie. Baked them this morning after baked the egg tarts for breakfast. I baked them for 5 minutes at 180C then turned the oven off and continued to bake with the remaining heat until the oven is cooled down. Took them out in the evening... very crispy.


Ingredients:
4 sheet puff pastry (+/- 18cm x 18cm per sheet)
3 tbsp castor sugar
1 tsp cinnamon powder

Methods:
  1. Mix together sugar and cinnamon powder. Transfer into a shaker, if any.
  2. Put puff pastry on kitchen bench till it is roll-able. Sprinkle cinnamon sugar evenly over a sheet of puff pastry, roll it up loosely then slice into about 0.5 cm thick circles. Put them straight onto a baking tray lined with baking paper. Repeat this step for the rest of puff pastry.
  3. Preheat oven at 180C, bake for 10 minutes or till browned lightly.
  4. Cool on rack.

Note:
  1. If oven is available, use 180C for 5 minutes then leave cookies in the oven till cool completely.
  2. Roll and cut the puff pastry when it is still cold, it will be too soft to handle if completely defrosted.

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