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Happy early Cinco De Mayo! You’ll want to make a batch of these for sure to save you some time to focus on those margaritas. These are really light and fluffy and you can make them any size you want. I do miss the traditional ones, but if you don’t want to deal with the dough and you’re short on time these are a great substitute! They taste best the day of, but I still ate the leftovers with some coffee for breakfast the next day.


(Adapted from Pepperidge Farm)


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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

3/4 cup sugar

1 tbsp. ground cinnamon



Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.

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Cut the pastry sheet into 25 (2-inch) squares.

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Place the sugar and cinnamon into a paper bag and shake to combine. (I just used a bowl.)

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Bake for 15 minutes or until the pastries are golden brown.

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Add the hot pastries in batches to the bag and shake until coated with the sugar mixture.

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Drizzle the pastries with the honey before serving.

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