Sweet Cinnamon Twists (Print Version)
# Ingredients:
→ Key Components
01 -
Powdered sugar (optional, for sprinkling or icing)
02 -
1 tablespoon ground cinnamon
03 -
¼ cup white sugar
04 -
1 egg, whisked (used for glaze)
05 -
1 sheet of puff pastry, defrosted
06 -
1 teaspoon vanilla essence (optional)
07 -
1 tablespoon brown sugar (only if you like)
08 -
2 tablespoons melted butter
# Instructions:
01 -
Let the frozen puff pastry soften at room temp for about 30-40 minutes until flexible. Roll it out on a light layer of flour into a 10 x 12-inch rectangle (25 x 30 cm). Preheat your oven to 200°C (400°F) and cover a baking tray with parchment paper.
02 -
In a small bowl, stir together ¼ cup sugar and 1 tablespoon cinnamon. For an extra touch, add 1 tablespoon brown sugar and 1 teaspoon vanilla extract, then mix really well.
03 -
Take your melted butter (2 tablespoons) and paint it over the puff pastry evenly. Then, sprinkle on the cinnamon sugar mixture, making sure it's evenly coated all over.
04 -
Take the pastry and fold it lengthwise with the sugary part on the inside. Gently press to seal. With a pizza cutter or sharp knife, cut the pastry into about 10 strips, keeping them 1 inch (2.5 cm) wide.
05 -
Grab both ends of each strip and rotate them in opposite directions to create twists. Spread them out on the prepared tray with a gap of 1 inch (2.5 cm) between each piece.
06 -
Lightly coat the twists with the beaten egg to get a shiny finish. Bake for 12 to 15 minutes until they puff up and turn golden brown. Keep an eye on them after 10 minutes so they don’t burn.
07 -
Leave the twists to cool on the baking tray for 5 minutes before moving them onto a wire rack. Serve them warm or after they've cooled. If you'd like, dust with powdered sugar or drizzle a simple icing made of powdered sugar and milk.
# Notes:
01 -
Puff pastry that's cold but pliable works best. If it warms too much, it may lose its shape while baking.