Cinnamon Sugar Ruffles

Preheat oven to 375˚F. Line a baking sheet with parchment paper.

Unfold each piece of thawed puff pastry, then cut each vertically into 6 2” thick slices (making 12 strips total).

Spread each strip with a thin layer of butter, then sprinkle half of the strips with brown sugar and cinnamon.

Layer the buttered side of each strip onto the sugared side of the other strips. Pick up the layered strips and fold it onto itself, creating a ruffle. Flip to position the ruffle on the top and bottom sides. Repeat with remaining strips. Freeze each ruffled pastry for 5 minutes.

Meanwhile, tear 6 strip of aluminum foil about  2” wide by 10” long. Tightly wrap one strip of foil around the sides of each pastry to create its own little baking form (this helps to keep the ruffled shape intact while baking!) Return to the freezer for 5 minutes.

Bake each pastry for about 45 minutes, until golden brown and cooked through.

Remove aluminum foil before serving.