Cinnamon Tuilles Recipes

Steps:

• Preheat oven to 375°F. and have ready a rolling pin.
• In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
• Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
• Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

Steps:

• In a medium bowl, stir together all of the ingredients. Let stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick mat). Using a pastry bag fitted with a 1/4-inch plain tip, pipe batter onto prepared baking sheet in 4-inch long strips; leaving 1/2-inch between cookies. Bake until golden, 7 to 10 minutes. Remove from oven, and let cool on baking sheet on a wire rack.

Steps:

• Preheat the oven to 425°F and butter generously 2 large baking sheets.
• In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.

Steps:

• Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
• Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
• Add the cinnamon and the orange rind.
• Sift the flour into the mixture and fold in the melted butter.
• When well blended, add 1 tbl of recently boiled water to thin the mixture.
• Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
• Bake, one sheet at a time, for 7 minutes, or until just golden brown.
• Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

Steps:

• For dough, dissolve yeast in water with 1/2 tsp sugar, let stand 5 minutes.
• In mixing bowl combine, 3 cups flour, 1/3 cups sugar and salt.
• At low speed gradually beat in milk, oil, eggs and yeast mixture.
• Beat until well blended.
• Beat in additional flour, about 1 1/2 cups until dough pulls away from sides of bowl.
• On floured surface, knead dough until smooth and elastic 8-10 minutes.
• Place in greased bowl, turning to grease top. Cover and let rise in a warm draft free place until doubled in bulk, about 1 hour.
• For filling, combine all ingredients till smooth, set aside.
• Grease 2 round cake pans.
• Punch down dough and place on lightly floured surface. Roll dough into an 18 x 10 inch rectangle
• Spread filling all over. Roll tightly from long side.
• Cut into 14 slices.
• Place 1 roll cut side up in center of each pan and arrange remaining rolls in a circle of 6 around each center roll, Cover and let rise doubled in bulk, 30-40 minutes.
• Preheat oven to 350 degrees and bake 22-27 minutes, until golden brown.
• Cool in pans 10 minutes and invert to wire racks, invert again to cool.
• For icing, whisk all ingredients till smooth drizzle over cooled rolls.