Very easy to make, and I received compliments. I didn't roll the pastry out, instead I left it the thickness it was and used the extra to cover the bottom of the pan completely. I did the same for the top. The crust was a little tough, but my puff pastry had been in the freezer awhile, so that could be why (or because I didn't make it thinner?). Instead of the cinnamon and sugar, I think I will drizzle a glaze on it next time.
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