A giant puff pastry with cinnamon filling

Ingredients:

• 2 packs of 226g sheets puff pastry
• 4 tbsp (60 g) butter at room temperature
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 1 cup powdered sugar
• 2 tbsp. milk
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. Unwrap one package of dough and place a rectangular sheet on one of the prepared baking sheets. Repeat with the other sheet of dough, placing it on a different baking sheet. Refrigerate both baking sheets while you prepare the filling.
3. In a small bowl, combine the butter, brown sugar, and cinnamon. Mix with your hands or a rubber spatula until smooth.
4. Spread the filling on one of the dough rectangles, leaving a 2.5 cm (1 inch) border. Take the other dough rectangle, holding it on the parchment (it will stick to the parchment, making it easier to transfer). Place it on top of the other sheet of dough, parchment side up, to form a sandwich. Trim the edges as evenly as possible. Remove the top sheet of parchment. Brush the dough with beaten egg and crimp the edges with a fork.
5. Bake until golden brown and crisp, 15-20 minutes. Cool for 5 minutes before glazing.
6. Place the powdered sugar in a bowl. In a separate bowl, whisk together the milk and vanilla, then slowly whisk the milk mixture into the powdered sugar until you have a thick but pourable glaze.
7. Drizzle the glaze over the puff pastry using a zigzag pattern. Cut into squares and serve warm.