Yield: 26 -28 ears
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sugar |
| 1 teaspoon | Ground cinnamon |
| 1 \N | Frozen puff pastry sheet (half of 17 1/4 oz package), thawed |
Preheat oven to 400'F. Combine sugar and cinnamon in small bowl, Sprinkle work surface with 1½ t cinnamon sugar. Place pastry sheet on cinnamon sugar. Sprinkle top of pastry sheet with 1 ½ t cinnamon sugar. Roll out pastry sheet to 12-inch square. Trim sides neatly if necessary.
Using back of knife, lightly score a line down center of pastry. Fold right side over to meet center line; then fold left side over to meet center line. Sprinkle 1 ½ t cinnamon sugar over. Fold right side, then left side over to meet center line, Sprinkle remaining cinnamon sugar over. Fold left side over right side to form thin pastry rectangle, about 12 inches long by 1 ½ inches wide.
Cut pastry crosswise into ⅓-inch thick slices. Arrange slices cut side up on baking sheet. Freeze 10 minutes. (Can be made 2 days ahead. Cover and freeze. Uncover, bake directly from freezer.) Bake pastries 10 minutes. Using metal spatula, turn pastries over and bake until rich golden brown, about 5 minutes longer. Transfer pastries to rack and cool. (Can be prepared 3 days ahead. Store airtight at room temperature.)
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>