Puff Pastry Cookie Butter Rolls
Puff pastry, cookie butter, and sprinkles of real speculoos cookies make up these puff pastry cookie butter rolls.
Servings: 8
Ingredients
- 1 Sheet Puff Pastry (half of a box as it’s two sheets)
- ⅓ Cup Cookie Butter, for pastry filling
- ¼ Cup Cookie Butter, melted, for drizzling
- Speculoos Cookie Crumbs, for topping, optional
Instructions
- Thaw puff pastry until no longer frozen but still cold. If the pastry thaws too much it will become sticky and hard to work with. If this happens, simply pop it back into the refrigerator for 10-20 minutes and it should firm up a bit.
- Unfold the pastry sheet. Gently spread the ⅓ cup cookie butter evenly over the top of the entire sheet. Using a pizza cutter, slice the pastry sheet into 8 even strips, starting in the middle and working your way out to the sides. Roll each strip somewhat tightly so it stays together, but don’t worry too much if they unroll a bit during the baking process. It will be delicious either way. Bake at 400° for 20 minutes, or until the pastries have puffed up nicely, are golden brown in color, and have a bubbly filling. Remove the pastries from the oven and allow them to cool on the sheet for five minutes.
- Warm the ¼ cup cookie butter in the microwave for 15-20 seconds, or until warm and drizzly. Drizzle a bit of the melted cookie butter over each roll and top each with a sprinkling of speculoos cookie crumbs if desired. Enjoy warm. These rolls are best served the same day. If you do have leftovers, store them in an airtight container at room temperature for up to three days. You can re-heat a single roll in the microwave for 5 to 10 seconds if you prefer to enjoy it warm. Enjoy!
Notes
See blog post for dairy free, gluten free, and vegan options.