Chewies

Ever since I was a little girl my mom would make this dessert out of scrap pie dough. Everyone in my family is crazy over this treat. I can never remember what pies she would make because, even though I am sure they were delicious, our eyes would light up and our mouths would water for the “Chewies” that were born from not wasting the scraps.

While I love the original version, this variation is so ridiculously easy and the taste is out of this world that I can guarantee it will become a staple dessert in your house. It's a crowd pleaser.

Chewies
Ingredients:
One sheet puff pastry, defrosted
1/2 stick (or more!) of unsalted butter, room temperature
Cinnamon
Granulated sugar
Egg, for egg wash
1 tablespoon heavy cream, for egg wash (optional)

Preheat oven to 400 degrees. On a lightly floured work surface, roll out defrosted sheet of puff pastry until about 1/8 inch thick or slightly thinner. Spread the butter evenly over the top of the puff pastry with the back of a spoon, sprinkle generously with sugar, then with the cinnamon. Roll up the dough from one side like a cinnamon roll, slice into 3/4 of an inch thick and line up on a parchment lined baking sheet. Whisk egg and heavy cream with a fork and brush lightly on top of each Chewie. Bake for 10-15 minutes until golden brown and bubbling. Let cool slightly before serving. Chewies are best eaten warm from the oven. If you wish, you can drizzle the top of each Chewie with a powdered sugar glaze (recipe below).

Glaze
Ingredients:
1/2 cup Confectioner's (powdered) sugar
1/2 - 1 tablespoon water

In a small bowl whisk the sugar and water until smooth, creamy and glazed. You may need to add either more sugar or more water to get the consistency you like. Use spoon to drizzle over Chewies.

Enjoy them! I know you will.