Well, I am fairly certain that there is not a single tube of cellophane left in the entire Middle Tennessee region. Nobody defied Judith Atkinson and brought their treats for the Women of St. Paul’s bake sale in plastic wrap. When Judith, the bake sale chair, says, “Make them pretty,” she means there had better be a trip to Michael’s involved.
Of course, I immediately spied my arch baking rival’s Chocolate Bacon French Macarons. Charlotte Fraser is just insufferable. She is only in her early 20s and she just makes us all look like slackers.
See what I mean? What a show off. And she had the audacity to charge a dollar for a cookie the size of a nickel. I wish I’d bought more. That, by the way, is how church fund raisers go, if you don’t know the protocol. We spend fifty or sixty dollars baking cookies, cakes or pies and then spend another forty bucks buying other people’s baked goods. We do the same thing at the annual bazaar in August. We bring our junk from home and then buy other people’s junk. Not very efficient, but it’s the Christian thing to do.
But I digress. I realized halfway through packaging my coveted peanut butter, dark chocolate chip and bacon cookies that I was going to run out of tags before I got to the cinnamon sugar puff pastry curls. And, by the way, I will digress again to say that I am fairly certain my prowess with bacon cookery is what inspired Charlotte to add bacon to her macarons. Unfortunately, I believe bacon is in the public domain so I will not be able to pursue a legal remedy to such thievery.
I will say I wish I’d used italic lettering like Charlotte did. My font kind of looks like EAT THIS. Since I was not making another trip to Michael’s for more tags, I cleverly raided my Christmas room and disguised a gift box tag.
I know. It looks clunky. Don’t tell anyone, especially Charlotte. She will just lord it over me for the next 11 months.
- 1 sheet of frozen puff pastry
- 1 cup of granulated sugar
- 2 teaspoons cinnamon sugar
- Preheat the oven to 400 degrees.
- Thaw the puff pastry in the refrigerator.
- Combine the sugar and cinnamon and spread half of it on a large cutting board.
- Top the sugar with the puff pastry and put the remaining sugar on the exposed pastry.
- Roll out into a thin rectangle and then tightly roll the pastry into a cylinder. Cut the pastry into ½-inch slices and lay them flat on a parchment-covered rimmed baking sheet.
- Bake for 10-12 minutes or until the pastry begins to brown. Cool on a wire rack.