Preheat oven to 220ºC and line a baking pan with parchment paper.
Unroll the puff pastry sheet and brush with a layer of melted butter, then sprinkle with lemon zest.
1 Puff Pastry Sheet, 20 g butter, 1 lemon zest
Tightly roll the pastry horizontally (It will look like a swiss roll), wrap it in plastic wrap and freeze for 40-45 minutes or until firm.
Remove from the freezer and cut slices 1-2 cm thick or thin slices.
Now, roll out the slices of pastry with a rolling pin into a large oval shape and then sprinkle with sugar and cinnamon mix.
Place them on the baking pan and bake in the oven for 10 minutes until golden, and then flip and bake for a further 5 minutes until golden brown.
Allow to cool, then serve and enjoy!
Notes
Use an all-butter pastry that you can find in your nearest grocery store as it will give you the rich buttery flavor we are aiming for in this recipe.
Make sure that the surface you are rolling the pastry on has enough plain flour on it. The flour will help the puff pastry sheet not to stick on the surface.
If the biscuits still stick to the baking pan when you are already flipping them over while baking, let them bake in that position for a few more minutes. Sticking to the baking pan is a sign that one side is still not properly baked; you will only ruin the texture if you force to flip them over.
When sprinkling with the sugar and cinnamon before baking, make sure only to add a bit of sugar, as too much sugar will result in lumps of crystallized sugar, which are undesirable to eat.
Variations
Use caster sugar to blend with your cinnamon before sprinkling it over the slices of pastry. Caster sugar is light and almost not too visible once baked, making it perfect as an additional sweetener.
Do not limit yourself to only using cinnamon as an additional flavoring. Use cardamom or nutmeg if available! They give that warm spice of a kick too!
You may sprinkle cinnamon sugar on top of the pastry sheet instead of lemon zest.