Step 1
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Step 2
In a small bowl stir together the Redpath® Dark Brown Sugar and cinnamon until evenly combined. Set aside.
Step 3
On a lightly floured parchment paper roll out each sheet of puff pastry, if necessary, into a 10-inch square. Using a 10-inch bowl or plate as a template use a sharp knife to cut out a circle. Repeat process for the second sheet of puff pastry. If the puff pastry starts to feel soft, place circles into the fridge to chill; 10 minutes.
Step 4
Use a pastry brush to brush both circles with the melted butter. Place one of the puff pastry circles onto the prepared baking sheet.
Step 5
Evenly sprinkle the cinnamon brown sugar mixture over the puff pastry circle on the baking sheet, leaving about 1 cm free from the mixture around the edge. Gently pat down cinnamon sugar to adhere.
Step 6
With the help of the parchment paper, flip the plain buttered puff pastry circle over the cinnamon-sugared one. Line up the edges. Press down gently making sure to seal the perimeter of the circle.
Step 7
Place a 2-inch ring mould or cookie cutter to mark the middle of the dough and cut 16 equal slices with a sharp knife from the cutter (cut puff pastry into quarters, cut each quarter into 4 equal portions).
Step 8
Take two slices, twist them away from each other, and press the ends together firmly using a dab of water to help seal the dough. Repeat with the remaining slices.
Step 9
Place snowflake into the fridge to chill; 10 minutes. Place chilled snowflake into the preheated oven and bake for 20 to 25 minutes until puffed and deep golden. Remove from the oven and place the pan onto a wire cooling rack to cool completely.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar, water, vanilla extract, and salt until smooth. If planning to drizzle the icing over the snowflake, use the smaller amount of water.
Step 2
Drizzle or brush the glaze onto the completely cooled snowflake. Let set before serving.
Step 3
If desired, dust snowflake with Redpath® Icing Sugar.
*Use ¼ cup of one of the Cinnamon Sugar 3 Ways instead of the Redpath® Dark Brown Sugar and ground cinnamon.
*If the puff pastry is getting warm while working with it, place it back into the fridge to chill before baking.
*If the glaze is too thick, add a teaspoon of water to thin it out. If the glaze is too thin, add about a tablespoon of icing sugar to the glaze until the desired consistency is reached.
*The snowflake is best eaten the day that it is made. Store any leftovers in an airtight container at room temperature for up to 3 days.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting filling may be slightly lighter in colour and may have less of a pronounced caramel flavour.
