1/4 c butter, melted
1/4 c sugar
1 T cinnamon
In a bowl combine butter, sugar and cinnamon; set filling aside.
1 egg
1 T water
flour, for dusting the work surface
1 puff pastry sheet, thawed
In a bowl, beat egg and water with a fork. Sprinkle flour on work surface, unfold puff pastry, roll it into a 10 inch square. Brush pastry generously with the beaten egg. Spoon filling over bottom half of the pastry, spread from edge to edge over the egg. Fold top over the filling. Roll the rolling pin lightly over it to help it stick together. Cut pastry into 1/2 inch wide strips. Tie each strip into a knot. Place in the freezer for 30 – 60 minutes. Place knots an inch apart on lightly sprayed parchment lined baking sheet. Bake in a preheated 400 degree oven for 18 – 20 minutes, until pastries are golden brown. Yield 20 knots.
In a large bowl mix together 1/2 c sugar and 2 T ground cinnamon, place hot knots in the bowl and gently coat with sugar mixture. Place on wire rack to cool. Prepare glaze —
4 ounces cream cheese
1/4 t vanilla extract
1/2 c powdered sugar
3 – 4 T milk
Melt cream cheese in the microwave until soft and creamy. Whisk in powdered sugar and vanilla then enough milk to make a glaze. Drizzle over knots or use for dipping. Serve warm or at room temperature.
