Cinnamon Pastry

As with sugar crust, use your favorite pie crust recipe. I use Peg Bracken's pie crust recipe because it's easy (see the file about cheese pastry for the recipe).

Roll out pastry into a rectangle, trimming and patching as necessary. (The cheese pastry file, above, discusses this.) This doesn't have to be exact. Do the best you can. Patting the pastry into a sort-of rectangle before rolling helps.

Sprinkle generously with sugar and cinnamon. Dot with little pieces of oleo (or butter; better: spread the softened oleo on the raw pastry). Leave last 2" plain (plain of spread oleo, as well as sugar and cinnamon).

Roll up (from the filled end). Use a little water to seal the end of the roll. Pinch a little bit to seal, too.

Cut roll crosswise into pinwheels, about 1/2" thick. Place on ungreased sheet.

Bake at 400 degrees for about 10 minutes. Watch. They should be golden. Burnt is not the sign of doing this recipe well.


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