For Halloween, the Binge Besties are scaring up some of the most terrifying and frightening films ever made.
From the ‘60s and ‘70s, when many of Hollywood’s most successful horror franchises were introduced in theaters, to newer releases that redefine the genre, we analyze how and why our movie picks continue to rattle more than a few nerves and live on in our nightmares.
No matter how you prefer to get the creeps – be it a vengeful spirit, a wayward slasher or the devil himself – we’ve got you covered with this must-see movie list!
Watch Volume 23 of the SIP (Shelter in Place) Series on The Stir here
For our signature sweet treat, we selected another flavor profile that screams fall: cinnamon! These Cinnamon Sugar Puff Pastry Pinwheels go nicely with coffee for breakfast, or with afternoon tea.
The original recipe, courtesy of It’s Not Complicated, uses frozen butter puff pastry. We tried it with a standard 13-ounce puff pastry package found in the dairy aisle and added the butter ourselves – no thawing time and you can control the amount of butter, based on how buttery you prefer your pastry.
CINNAMON SUGAR PUFF PASTRY PINWHEELS
Ingredients
- 1 sheet butter puff pastry (thawed, if frozen), or 13-oz. package European-style puff pastry (such as Wewalka, found in the dairy aisle)*
- 1 t ground cinnamon
- 2 t sugar
*Note: Add 2-3 T butter, softened, if not using butter puff pastry
Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix sugar and cinnamon in a small bowl.
- Place pastry on baking sheet and top with the cinnamon and sugar mixture. *If using non-butter puff pastry, unroll the pastry onto the baking sheet and sprinkle lightly with flour. Use a rolling pin (or a wine bottle) to slightly reduce the dough’s thickness. With a butter knife, spread softened butter onto the surface of the pastry. Top with cinnamon and sugar mixture.
- Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you get to the end of the roll. Cover in cling wrap and chill the pastry roll for about 30 minutes.
- Trim the ends with a serrated knife and discard. Slice each pinwheel approximately ½-inch thick.
- Arrange pinwheels on baking tray, keeping them about ½ inch apart.
- Bake at 400 degrees for 12 minutes, or until golden brown.
- Serve warm, or allow to cool completely before storing in a sealed container.
This recipe was modified from It’s Not Complicated
Click here to find more recipes featured on The Stir.
