Sweet Cinnamon Twists
Flaky puff pastry twists with a buttery cinnamon-sugar filling that bake up golden and sweet.
Ingredients
Ingredients
- 1 sheet puff pastry thawed but cold (about 8 oz)
- 0.25 cup granulated sugar
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter melted
- 1 large egg beaten (for egg wash, optional)
- 2 tbsp powdered sugar for dusting, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly flour a work surface and roll the puff pastry sheet out to about 1/8 inch thick, keeping the edges even.
- In a small bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
- Brush the entire surface of the rolled pastry with the melted butter in a thin, even layer.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry, covering all the way to the edges.
- Using a sharp knife or pizza cutter, slice the pastry into 12 strips about 1 inch wide.
- Pick up each strip by the ends and gently twist several times to form a spiral, then place on the prepared baking sheet, spacing them slightly apart.
- Brush the tops of the twists lightly with beaten egg if using, for a shiny, golden finish.
- Bake for 15 to 20 minutes, or until the twists are puffed and deep golden brown.
- Remove from the oven and let the twists cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
- Dust the warm twists with powdered sugar before serving, if desired.
Notes
- Keep the puff pastry cold while you work so the layers puff properly in the oven.
- For make-ahead, twist the raw strips and freeze on a tray, then bake from frozen, adding a few extra minutes to the bake time.
- For make-ahead, twist the raw strips and freeze on a tray, then bake from frozen, adding a few extra minutes to the bake time.