Pie Pastry Rollups from Pastry Scraps

By prairiemama

What do you do with pastry scraps after making a pie – throw it away? Not in my family. I have always used those little scraps of pastry to make delicious, and usually fought over, Pie Pastry Rollups. Make Pie Pastry Rollups using leftover pastry scraps and roll up with a little butter, cinnamon, and sugar tucked inside. At times, I just skip making a pie and put together a batch of pie pastry with the sole intent of baking these treats.

Ingredients

• Pastry Scraps, or use recipe from Classic Pie Pastry
• Butter, either salted or unsalted, softened
• Granulated Sugar
• Ground Cinnamon
• Milk, half and half cream, or heavy (whipping cream

Details

Cooking time 30mins
Adapted from TheBakingPan.com

Preparation

Step 1

1.Preheat oven to 350 degrees F. Line a rimmed baking pan with parchment paper. Tip: while baking the butter and sugar may leak out. The parchment paper makes easy cleanup and a pan with sides will prevent leakage from spilling into the oven.


2.Press the pastry scraps together. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry into a freeform rectangle, about 1/16 to 1/8 inch thick. Try to get the edges as straight as possible to make it easier to roll up, but don’t worry about uneven edges.


3.Using a butter knife or rubber spatula gently spread a thin layer of softened butter over the pastry. If the pastry tears just pinch it back together with your fingers.


4.Sprinkle granulated sugar evenly over the butter. Sprinkle cinnamon over the top. Tip: the quantity is up to you. The more sugar, the sweeter the finished rollups. I usually add approximately ½ cup of sugar for a rectangle about 15 inches, and 1 to 2 tablespoons of cinnamon.


5.Roll the pastry starting with a long end. Pinch the ends of the roll together. Place seam side down on the baking sheet. Using a pastry brush, brush a thin layer of milk or cream over the top of the roll, and lightly sprinkle with granulated sugar.


6.Bake for 30 to 60 minutes, depending on the thickness of the roll, or the roll is golden brown. Tip: I usually just place the Pie Pastry Rollups in the oven to bake while the pie is baking and the oven has been reduced to 350 degrees.


7.Remove from oven and place on a wire cooling rack to cool. When cooled, slice into pieces.