Pie Pastry Rollups
What do you do with pastry scraps after making a pie – throw it away? Not in my family. I have always used those little scraps of pastry to make delicious, and usually fought over, Pie Pastry Rollups. Make Pie Pastry Rollups using leftover pastry scraps and roll up with a little butter, cinnamon, and sugar tucked inside. At times, I just skip making a pie and put together a batch of pie pastry with the sole intent of baking these treats.
There is no recipe needed, other than the basic pie pastry recipe, to create these little delicacies. Use any pastry recipe, such as Classic Pie Pastry, Butter Nut Pastry, Sweet Butter Egg Pastry, or any other recipe you are using. And there’s nothing that can go wrong in the making, other than not having enough. Pie Pastry Rollups are delicious with a glass of milk, a hot cup of coffee or tea, or to sneak for that late night snack.
There is no recipe needed, other than the basic pie pastry recipe, to create these little delicacies. Use any pastry recipe, such as Classic Pie Pastry, Butter Nut Pastry, Sweet Butter Egg Pastry, or any other recipe you are using. And there’s nothing that can go wrong in the making, other than not having enough. Pie Pastry Rollups are delicious with a glass of milk, a hot cup of coffee or tea, or to sneak for that late night snack.
Recipe type: Dessert | Pie Pastry
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One Baking Sheet Pan Prep: Parchment Lined Oven Temp: 350° Storage: Covered, Room Temperature
Ingredients
Rollups:
- Pastry Scraps, or use recipe from Classic Pie Pastry
- Butter, either salted or unsalted, softened (optional)
- Granulated Sugar
- Ground Cinnamon
- Milk, half and half cream, or heavy (whipping cream)
Instructions
Rollups:
- Preheat oven to 350 degrees F. Line a rimmed baking pan with parchment paper. Tip: while baking the butter and sugar may leak out. The parchment paper makes easy cleanup and a pan with sides will prevent leakage from spilling into the oven.
- Press the pastry scraps together. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry into a free-form rectangle, about 1/16 to ⅛ inch thick. Try to get the edges as straight as possible to make it easier to roll up, but don’t worry about uneven edges.
- Using a butter knife or rubber spatula gently spread a thin layer of softened butter over the pastry. If the pastry tears just pinch it back together with your fingers. Tip: adding butter is optional. There is already quite a bit of fat in the pastry so adding extra butter not necessary, it just makes the roll extra rich and yummy. Feel free to omit the butter and just sprinkle the top with sugar and cinnamon.
- Sprinkle granulated sugar evenly over the butter. Sprinkle cinnamon over the top. Tip: the quantity is up to you. The more sugar, the sweeter the finished rollups. I usually add approximately ½ cup of sugar for a rectangle about 15 inches, and 1 to 2 tablespoons of cinnamon.
- Roll the pastry starting with a long end. Pinch the ends of the roll together. Place seam side down on the baking sheet. Using a pastry brush, brush a thin layer of milk or cream over the top of the roll, and lightly sprinkle with granulated sugar.
- Bake: Bake for 20 to 60 minutes, depending on the thickness and size of the roll, or the roll is golden brown. Tip: I usually just place the Pie Pastry Rollups in the oven to bake while the pie is baking and the oven has been reduced to 350 degrees.
- Remove from oven and place on a wire cooling rack to cool. When cooled, slice into pieces.