Cooking Directions

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the sugar and cinnamon in a small bowl.
• Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar mixture. Starting at both short sides, fold the pastry toward the center, leaving a 1/4-inch space in the center. Brush with the egg mixture and sprinkle with 1 tablespoon sugar mixture. Fold one side over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet.
• Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the slices cut-side down, 2 inches apart on baking sheets and brush with the egg mixture.
• Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.333 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed