Ingredients
- 1 sheet puff pastry, thawed
- 80ml Quebec maple syrup (dark)
- 1 tsp ground cinnamon
- 1/4 tsp salt
Method
- Brush puff pastry sheet generously with maple syrup, leaving a small border.
- Dust cinnamon and salt over the syrup-coated pastry.
- Roll both sides tightly inward to meet in the center; chill for 15 minutes.
- Slice into 1cm thick pieces and place on a baking sheet lined with silicone.
- Bake at 190°C (375°F) for 15 minutes, flipping halfway through to caramelize.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar (for rolling)
Conversion used: Used 80ml dark maple syrup brushed onto the pastry instead of rolling in dry sugar. Baked at a lower temp (190°C instead of 200°C) to avoid burning the sugars.
Why Quebec maple syrup: Maple syrup infuses the pastry layers directly, resulting in an incredibly rich, caramelized glaze that outperforms plain white sugar in complexity and aroma.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →