Cinnamon-Sugar Crisps with Orange Crème Fra?che

When we were shooting the photos for this book, it was hard to keep these around long enough to get the shot - that is how good they are! So don’t neglect to make this one; and by all means, you may want a little extra dipping sauce.

Crisps:

• 1 (17.3-ounce) Package puff pastry

• 1 Tablespoon water

• 3 Tablespoons unsalted butter, melted

• 1-2 Tablespoons cinnamon

• 1/3 Cup sugar

Crème Fraîche:

• 1 (8-ounce) Container crème fraîche

• Juice and zest of 1 orange

• 2 Tablespoons brown sugar

Instructions:

1. Preheat oven to 425 degrees.

2. For the crisps: defrost puff pastry per directions on package. Unfold one piece of pastry dough. At the center crease, ensure that the sheet is connected by applying a little bit of water with your fingers, making one long piece of dough.

3. Brush top of dough with melted butter and sprinkle evenly with cinnamon sugar, reserving 2 teaspoons of sugar for later use. Tightly roll dough into a long cylinder and slice roll crosswise into 1/2-inch rounds. Lay rounds flat on a baking sheet fitted with parchment paper and sprinkle each with 1/4 teaspoon sugar. Bake until golden brown and puffed, 18-20 minutes.

4. For the dipping sauce: mix crème fraîche with orange juice and zest. Stir in brown sugar and serve.