Quick Easy Sweet Cinnamon Twists (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 sheet puff pastry, thawed
02 -
2 tablespoons unsalted butter, melted
03 -
¼ cup granulated sugar
04 -
1 tablespoon ground cinnamon
05 -
1 tablespoon brown sugar (optional)
06 -
1 teaspoon vanilla extract (optional)
07 -
1 egg, beaten (for egg wash)
08 -
Powdered sugar (optional, for dusting or glaze)
# Instructions:
01 -
Thaw the puff pastry until pliable, about 30-40 minutes at room temperature. Lightly flour a work surface and roll out the pastry to a rectangle approximately 25 x 30 cm (10 x 12 inches). Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
02 -
Combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Optionally, add 1 tablespoon brown sugar and 1 teaspoon vanilla extract to enhance flavor. Mix thoroughly.
03 -
Melt 2 tablespoons of unsalted butter and brush it evenly over the rolled-out puff pastry. Sprinkle the cinnamon sugar mixture evenly over the surface, ensuring full coverage.
04 -
Fold the pastry lengthwise, sugared sides together, to form a long narrow strip. Lightly press to seal. Slice into 2.5 cm (1 inch) strips using a knife or pizza cutter. This should create approximately 10 strips.
05 -
Twist each strip carefully by holding both ends and rotating in opposite directions. Place the twists on the baking sheet, leaving roughly 2.5 cm (1 inch) of space between each.
06 -
Brush each twist with beaten egg for a golden shine. Bake in the oven for 12-15 minutes until puffed and deeply golden. Monitor closely after 10 minutes to prevent over-browning.
07 -
Let the baked twists cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Optionally, dust with powdered sugar or drizzle a simple glaze made from powdered sugar and milk.
# Notes:
01 -
Ensure your puff pastry is cold but thawed for the best results. Over-thawed pastry can lose its structure during baking.