Easy Caramelized Puff Pastry Donut Dippers a puff pastry dessert recipe transforming puff pastry sheets into pan dulce inspired pastries! A delicious puff pastry donut recipe with a thin crackly caramelized sugar coating. These are so fun to serve at brunch especially when with an array of dipping sauces.
Easy make ahead pastries
These easy make ahead pastries are like baked “churros” or campechenas, a classic Mexican pan dulce. They have the same caramelized sugar coating of the original. And the same light as a feather crispy texture. Made super easy with frozen puff pastry sheets.
- Puff pastry – frozen puff pastry sheets or homemade puff pastry if you’re feeling ambitious and have a puff pastry recipe you like.
- Granulated sugar
- All purpose flour– just to dust countertop and rolling pin
Step by step instructions
- Thaw puff pastry sheets and roll out slightly.
- Sprinkle puff pastry dough generously with cinnamon sugar, and roll again so the sugar settles into the dough.
- Cut puff pastry into any shape you desire, sticks, squares, rectangles, etc. You can even cut puff pastry into classic donut shapes to make round caramelized puff pastry donuts.
- Bake on a parchment lined or buttered baking sheet until they puff up. Then raise the heat to caramelize the sugar.
- Serve as is or with various sweet dipping sauces to dip in. Puff pastry donut dippers are delicious warm but also stay crispy for days if stored correctly. They’re a perfect brunch recipe and also great to serve at Easter.
How to serve
The delicious caramelized sugar coated pastries are delicious plain but even better served with dipping sauces like dulce de leche, Berry Whipped Cream, Coconut Caramel Sauce, Seedless Raspberry Sauce, Chocolate Ganache, Creamy Lemon Dip , maple syrup, or whatever you’d like!
How to store
Cool Puff Pastry Donut Dippers to room temperature. Stored tightly covered at room temperature puff pastry will stay crisp for up to 5 days.
This recipe yields roughly 32 1 ½″ x 4 ½″ long puff pastry sticks, 16 per puff pastry sheet. If served as a part of a brunch buffet expect to serve 2-3 sticks per person.
- 1 pound puff pastry 2 sheets frozen puff pastry
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- dash salt
- dash all-purpose flour to dust countertop and rolling pin
- Thaw frozen puff pastry for 20 to 30 minutes at room temperature before rolling it out.1 pound puff pastry
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper. Flour the parchment lightly, as well as the rolling pin. Place each puff pastry sheet on a floured parchment lined baking sheet. Then roll pastry sheets gently, directly on the baking sheets, until about 9 inches by 11 inches.dash all-purpose flour
- Combine, sugar, cinnamon and salt. Cover puff pastry sheets entirely with the sugar mixture, as evenly as possible.¼ cup granulated sugar, ¼ teaspoon cinnamon, dash salt
- Then roll the rolling pin over sugar to set the sugar mixture down firmly into the puff pastry.
- Cut the sheets into 16-32 sticks per sheet, depending on which size you prefer.
- Place one baking sheet into the refrigerator to chill and bake the other sheet in preheated 400°F oven for 7, then raise the oven temperature to 500°F and bake for an additional 3 – 4 minutes, turning once after 2 minutes and watching closely to remove immediately once all the sugar coating has melted and caramelized.
- Remove from oven to cool slightly before serving.