| Ingredients | Weights | Measure |
|---|---|---|
| PUFF PASTRY SHEETS,FROZEN | 6-1/4 lbs | |
| CINNAMON,GROUND | 1-7/8 oz | 1/2 cup |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts |
| WATER | 2-1/8 oz | 1/4 cup 1/3 tbsp |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Preheat convection oven to 325 F. with fan on.
Thaw puff pastry sheet for 10 minutes or until soft and pliable.
Combine cinnamon and sugar in a sheet pan.
Brush pastry sheets lightly with water. Press wet side down into cinnamon and sugar mixture first and then press dry side into mixture.
Roll each side of sheet to form a scroll. Fold one side on top of the other and press down lightly. Cut into 1/2 inch pieces.
Spray sheet pans with non-stick cooking spray. Lay cookies on sheet pans one inch apart in rows of 5×10 cookies.
Using a convection oven, bake at 325 F. with fan on for 12-15 minutes or until golden brown.
Remove from oven. Remove cookies from pans and let cool.
Portion 2 Cookies
Yield 100