I love a recipe that’s simple, crisp, and festive — these Christmas Eve Cinnamon Crisps hit all three notes. They’re flaky, warmly spiced, and quick to make with store-bought puff pastry or tortillas. Over several holiday tests, I adjusted bake time and sugar ratios to get reliably crunchy, non-greasy results.
Why Make This Recipe
- Fast to prepare: from fridge to oven in 15 minutes, perfect for last-minute hosting.
- Crowd-pleasing flavor: warm cinnamon and caramelized sugar appeal to adults and kids alike.
- Versatile for occasions: great with coffee, on a dessert platter, or as a stocking stuffer at parties.
- Easy pantry ingredients: you can pair them with other holiday mains like a rich holiday lasagna without extra shopping.
Personal note: I love making a double batch because they vanish before guests settle with their first cup of cocoa.
Recipe Overview
Prep time: 10 minutes
Cook time: 12–15 minutes per sheet
Total time: 25–30 minutes (including cooling)
Servings: about 24 crisps (using 2 sheets puff pastry)
Difficulty: Easy
Method: Brush-sugar-and-bake on a parchment-lined sheet at 400°F (200°C) until deeply golden and crisp.
My Experience Making This Recipe
I tested both puff pastry and flour-tortilla versions and found puff pastry gives a flakier, more elegant crisp while tortillas make an ultra-easy, slightly chewier snack. My main challenge was preventing early caramel burn; lowering the oven just a bit and rotating the pan solved that.
How to Make Christmas Eve Cinnamon Crisps
This recipe uses thawed puff pastry brushed with melted butter, coated in cinnamon sugar, cut, and baked until caramelized and crisp. Key techniques are even brushing (so sugar sticks but doesn’t pool), using parchment or a silicone mat, and rotating the baking sheet halfway through to promote even browning. Expect a sweet, crunchy edge with a slightly flaky interior.
Ingredients (tested)
- 2 sheets frozen puff pastry, thawed (about 17.3 oz package)
- 6 tbsp unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar + 2 tsp ground cinnamon (mix well)
- Pinch of fine sea salt
Directions (tested)
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Lightly roll each puff sheet to 9×12 inches; brush one side with 1 tbsp melted butter. Sprinkle evenly with cinnamon sugar (about 3–4 tbsp), pressing gently so it adheres. Flip and brush the other side with butter and dust remaining sugar.
- Cut into 2-inch triangles or squares with a sharp knife or pizza cutter. Arrange cut pieces on the sheet at least 1/2 inch apart.
- Bake on the middle rack 12–15 minutes, rotating the pan once at 7 minutes, until deeply golden and caramelized. For extra crispness, flip pieces with a spatula at 10 minutes.
- Transfer to a wire rack to cool completely — they will firm up as they cool.
(If you prefer a super-quick version, use 8–10 flour tortillas brushed with butter, cut into wedges, and bake at 375°F/190°C for 8–10 minutes.)
Expert Tips for Success
- Chill and handle puff pastry gently: keep sheets cold until ready so the butter layers stay distinct and puff. Use a lightly floured surface and a cold rolling pin if your kitchen is warm.
- Even sugar distribution matters: mix sugar and cinnamon first and sprinkle through a small sieve for consistent coverage.
- Bake on parchment or silicone: prevents sticking and minimizes burnt sugar cleanup. I recommend a heavy-duty rimmed baking sheet for even heat.
- Rotate and check early: ovens vary — start checking at 10 minutes to avoid over-browning. A kitchen thermometer isn’t needed, but visual cues (deep golden edges) are.
- Equipment note: a sharp pastry wheel or bench scraper gives cleaner cuts than a serrated knife, reducing drag that can smudge layers. See a fun pairing idea like these pretzel Christmas treats for a themed dessert table.
How to Serve Christmas Eve Cinnamon Crisps
- Dessert platter: arrange with chocolate truffles, candied nuts, and fruit for a holiday spread. Pair with a charcuterie board like a festive Christmas tree charcuterie board.
- Coffee and tea accompaniment: their crunch and cinnamon make them ideal dunkers for coffee or hot chocolate.
- Topping ideas: dust with powdered sugar, drizzle with melted dark chocolate, or serve with apple butter or spiced orange marmalade.
- Occasion tip: bring them to cookie exchanges — they travel well if fully cooled and stored flat.
Storage and Reheating Guide
Store cooled crisps in an airtight container at room temperature for up to 3 days. Use parchment between layers to avoid sticking. To freeze: place in a single layer on a sheet, flash-freeze 30 minutes, then stack with parchment in a freezer-safe bag for up to 2 months. Reheat in a 350°F (175°C) oven for 5–7 minutes from thawed (8–10 minutes from frozen) to recrisp; avoid microwave, which makes them soggy.
Recipe Variations
- Gluten-free: use store-bought gluten-free puff pastry or make crisps from gluten-free tortillas; baking times are the same but watch for faster browning.
- Dairy-free: swap melted butter for refined coconut oil or vegan butter; coconut oil gives a subtle coconut note.
- Spiced variation: add 1/4 tsp ground cardamom or nutmeg to the cinnamon sugar for a warmer spice profile.
- Savory twist: skip sugar, brush with olive oil, sprinkle flaky sea salt and rosemary for a cracker-like savory crisp.
Nutritional Highlights
- These crisps are carbohydrate-forward, providing quick energy and a satisfying sweet bite; portion control keeps sugar intake reasonable.
- Allergens: standard recipe contains wheat (gluten) and dairy (butter). Use the variations above for gluten-free or dairy-free needs.
- Portion guidance: aim for 1–2 crisps per person as a small dessert portion alongside other treats.
Troubleshooting Common Issues
- Crisps are soggy in the middle: likely underbaked or crowded pan. Bake at 400°F/200°C and give pieces space; cool on a wire rack.
- Edges burn while centers are pale: oven too hot or too close to top element. Move rack to center and reduce temp by 25°F (15°C).
- Sugar puddles and makes greasy spots: brush butter thinly and press sugar lightly; excess butter can cause pooling.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — make and cool completely, then store in airtight containers up to 3 days. For larger make-ahead batches, freeze in single layers and warm briefly in a 350°F oven before serving.
Q: What if my puff pastry tears when I cut it?
A: Keep the pastry cold and use a very sharp knife or pastry wheel. If it gets too warm, pop sheets back in the fridge 10–15 minutes to firm up.
Q: Can I use granulated sugar alternatives like coconut sugar or maple sugar?
A: You can, but they brown differently. Coconut sugar yields a deeper, molasses-like flavor and may darken faster — reduce oven temp by 15°F and watch closely.
Q: How do I get extra glossy, caramelized tops?
A: Press a little extra sugar on top before baking and brush with a light egg wash (1 beaten egg + 1 tsp water) for a shiny finish if not keeping it egg-free.
Conclusion
If you want more inspiration for holiday treats and presentation ideas, check out this guide to the Best Christmas Eve Cinnamon Crisps Easy Sweet Holiday Treat for an alternate recipe and photos: Best Christmas Eve Cinnamon Crisps Easy Sweet Holiday Treat. Print
Christmas Eve Cinnamon Crisps
- Total Time: 30 minutes
- Yield: 24 crisps 1x
- Diet: Vegetarian
Description
Simple, flaky treats that are perfectly spiced with cinnamon and sugar, ideal for holiday gatherings.
Ingredients
- 2 sheets frozen puff pastry, thawed (about 17.3 oz package)
- 6 tbsp unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon (mix well)
- Pinch of fine sea salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly roll each puff pastry sheet to 9×12 inches and brush one side with 1 tbsp melted butter.
- Sprinkle the cinnamon sugar evenly, pressing gently to adhere.
- Flip the sheet, brush the other side with butter, and dust with remaining sugar.
- Cut into 2-inch triangles or squares and arrange pieces on the baking sheet, ensuring they are at least 1/2 inch apart.
- Bake for 12–15 minutes, rotating the pan once at 7 minutes, until golden and caramelized.
- Transfer to a wire rack to cool completely before serving.
Notes
These crisps can also be made with tortillas for a quicker version. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 crisps
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg