I had twenty minutes to fill before tea today.
I rummaged in the kitchen for inspiration and found the following: a forgotten sheet of puff pastry in the freezer, a solitary egg, raw sugar, cinnamon.
Hmm…
As the pastry thawed, I cranked up the oven to 230 C. The pastry began to yield and I grabbed my 8” Cooks and cut out lazy strips: first vertical and then horizontal. The egg wash was lovingly applied and then the strips were generously sprinkled with sugar and dusted with cinnamon powder.
Into the oven on a tray lined with baking paper…
Nothing happened for the first three minutes. Then all at once, the sugar began to bubble and spill, the pastry began to swell and turn golden and the smell of singed sugar began to seep through the kitchen.
Ten minutes later, they were ready: hot and crunchy, the sugar sticky and clinging to lips and the roof of my mouth, the flaky pastry crumbling on my tongue.
I rummaged in the kitchen for inspiration and found the following: a forgotten sheet of puff pastry in the freezer, a solitary egg, raw sugar, cinnamon.
Hmm…
As the pastry thawed, I cranked up the oven to 230 C. The pastry began to yield and I grabbed my 8” Cooks and cut out lazy strips: first vertical and then horizontal. The egg wash was lovingly applied and then the strips were generously sprinkled with sugar and dusted with cinnamon powder.
Into the oven on a tray lined with baking paper…
Nothing happened for the first three minutes. Then all at once, the sugar began to bubble and spill, the pastry began to swell and turn golden and the smell of singed sugar began to seep through the kitchen.
Ten minutes later, they were ready: hot and crunchy, the sugar sticky and clinging to lips and the roof of my mouth, the flaky pastry crumbling on my tongue.
-- Aparna Jacob
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