Saturday, 24 March 2012

Easy Puff Pastry Cinnamon Rolls

I remember my mom telling me about these cinnamon rolls you can make in a hurry using store bought puff pastry. I stored the idea in the back of my mind in the "things to try out" file and sort of forgot about it. On Friday I saw a similar idea, using store bought dough (I still have no idea what kind of dough it was as the blogger only gave the American brand name) and I remembered about the puff pastry in my freezer.

Now I need to warn you - this is by no stretch of the imagination a "recipe." It is rather delicious, served hot from the oven. I have no doubt that your family and guests would be impressed.

Easy Puff Pastry Cinnamon Rolls

Makes about 12 rolls

  • 6 square sheets of ready-made puff pastry (the kind we get in Taiwan that is put over soup bowls in restaurants)
  • 2 - 3 tsp of sugar, or to taste (I used brown sugar)
  • 1 tsp ground cinnamon, or to taste
  • flour for sprinkling
  • 1 cup of icing sugar (powdered sugar)
  • 1 - 2 Tbsp warm water

  1. Preheat the oven to 180C. Spray a baking sheet or cupcake pan with some nonstick spray.
  2. Sprinkle a little flour on a working surface so the puff pastry doesn't stick. Take 3 squares of puff pastry and pinch them together side by side to make a rectangular piece of pastry.
  3. Sprinkle the sugar and cinnamon evenly over the surface of the pastry, leaving one short side clear.
  4. Gently and carefully roll up the pastry from the one short end to the other short "clear" end. Stick the clear end to the roll of pastry. Now cut the rolled up pastry into 2 cm wheels. You should get about 6 out of one roll of 3 squares. Repeat the process with the other 3 sheets of pastry.
  5. Place the pastry wheels, cut side down, on the baking sheet or cupcake pan. Bake at 180C for about 10 to 20 minutes, depending on your oven, until puffed and golden.
  6. While your rolls are in the oven, mix together the icing sugar and water until smooth. If it is too runny, add more icing sugar.
  7. Once you take the rolls out of the oven, allow them to cool down for a minute or 2 before using a teaspoon do dribble the glaze over the rolls.
  8. Best served warm with a cup of coffee.

Wednesday, 14 March 2012

Oreo Cheesecake Cookies with Toblerone Choc-chips

I saw this recipe on Pinterest and had to follow links through four different blogs before I came to what I assume is the original recipe. Or maybe it isn't originally theirs...who knows?

These cookies are super easy to make, even in a Taiwanese kitchen. Give them a try!

Oreo Cheesecake Cookies with Toblerone Choc-chips
Makes about 12 to 15 cookies


  • 113 g (1 stick) unsalted butter at room temperature
  • 85 g cream cheese at room temperature
  • 1 cup of fine white sugar
  • 1 tsp vanilla essence
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips (or bashed up dark Toblerone)
  • 1 cup Oreo crumbs


  1. Heat the oven to 190C and line a baking sheet with baking paper.
  2. In a mixing bowl, cream the butter and cream cheese together until smooth.
  3. Add the sugar and vanilla essence and beat well until the sugar starts to dissolve. Mix in the flour at low speed until well incorporated. Remember to scrape down the sides of the mixing bowl every now and then.
  4. Stir in the chocolate chips.
  5. Pour the Oreo crumbs into a bowl. Use a spoon to make the dough into balls, about 5cm in diameter. Roll the balls in the crumbs until well covered. Place the balls on the prepared baking sheets, an leave enough space to allow for it to spread.
  6. Bake in a preheated oven for 10 to 15 minutes until the sides starts to brown slightly and the middle puffs out a little. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Note: The cookies will be quite soft when you take them out of the oven. Don't worry about it. They will set as they cool down!