DIY : Cinnamon Sugar Turkey Feathers

Turkey Day is here!  And I have a super simple, yet impressive treat to add to your dessert lineup.  Between the pumpkin cupcakes and the apple pie cupcakes, why not serve up some turkey feathers?  Puffy and flaky and oh-so-sweet turkey feathers.  Man they are delicious.  AND slightly addictive (don’t say I didn’t warn you)!  But that’s not even the best part.  This little treat goes from frozen to fabulous with just a few folds and sprinkles of cinnamon sugar.  Quick and simple.  Just like today’s write up… because I have Thanksgiving baking to do!  So let’s get to the good stuff.  The Cinnamon Sugar Turkey Feathers!

For real, these could not be any easier yet they look impressive!  We’re starting with store-bought puff pastry from the freezer section.  I know some of you will cringe at the idea of frozen puff pastry.  But when your holiday baking list is long, frozen puff pastry is a great time saver.  And when you see how quickly these feathers are gobbled up, you’ll be happy that you skipped all the steps of making homemade puff pastry!

So here’s how to make them!

a DIY by Carrie Sellman
(makes 20 – 24)


  • 1 Box frozen Puff Pastry
  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • 1 tablespoon cinnamon

STEP 1:  Thaw puff pastry according to package.  Sprinkle sugar onto parchment paper or work surface.  Unfold on sheet of pastry, creating one flat layer.  Brush with melted butter to coat.

STEP 2:  Mix together sugar and cinnamon.  Sprinkle roughly 3 tablespoons of sugar onto pastry.  Gently pat sugar into pastry with hands or rolling pin.

STEP 3:  Fold bottom edge of pastry into the center.

STEP 4:  Fold top edge of pastry into the center.

STEP 5:  Sprinkle top with additional cinnamon sugar.

STEP 6:  Fold in half from right to left.

STEP 7:  Sprinkle top with additional cinnamon sugar.

STEP 8:  Fold in half again from top to bottom.  Refrigerate your folded pastry for 30 minutes.

STEP 9:  Slice into 10 to 12 pieces.

STEP 10:  Bake at 400 on a parchment lined cookie tray for 10 – 12 minutes or until golden brown.  Let cool slightly before removing from tray.  Repeat the entire process for the second sheet of puff pastry.  Giving you a total of 20 – 24 turkey feathers.

STEP 11:  Serve and get your gobble on!

Gobble.  Gobble. Gobble!!!

I would like to pause for just a moment and reflect on the many blessings in my life.  I am personally thankful for my supportive husband, my sweet little girl and our loving family and friends.  I’m also tremendously grateful for the opportunity to share my love of cake and parties with each of you.  For each post you read, each comment you leave and each ‘LIKE’ you click…. Thank You!  To the talented bakers who share their designs, recipes and DIY’s with us…. Thank You!  To the creative peeps who share their parties with us and the generous vendors who sponsor this site…. Thank You!  Your continued interest and support is what keeps this blog afloat.

No go get your gobble on!!  Wishing you a wonderful Thanksgiving filled with family, friends and delicious food!

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


  1. 2

    Annabelle says

    I believe the direction for Number 8 is incorrect. It should read fold from top to bottom or from bottom to top. As written and sliced it will not produce the fan shape with four folds.

    If I’m wrong, please correct me. Thanks.

  2. 3

    Carrie Sellman says

    Thanks Annabelle! You are correct. I made a mistake in my write up but thank you for catching it. I’ve updated the post so that Step #8 is worded correctly. Thank you!

  3. 4

    Emilia says

    I just couldn’t figure out the step from seven to eight lol. Idk if it is because I folded something wrong or what. I got to seven fine but couldn’t get eight. If you have any insight please share.


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