MAKES 10 twists
TOTAL TIME: 40 minutes
This recipe is based on Pepperidge Farm puff pastry, which is the most widely available brand; one sheet measures 9½ by 9 inches. Be sure to let the puff pastry thaw completely before using, otherwise it can crack and break apart. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes. See the photo that follows the recipe.
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¼ |
cup (1¾ ounces) sugar |
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1½ |
teaspoons ground cinnamon |
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2 |
(9½ by 9-inch) sheets frozen puff pastry, thawed |
|
4 |
tablespoons unsalted butter, melted and cooled |
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine sugar and cinnamon together in bowl.
2. Working with 1 piece at a time, roll pastry into 10-inch square on lightly floured counter. Brush with 1 tablespoon melted butter then sprinkle with 1 tablespoon cinnamon sugar; flip dough over and repeat with 1 tablespoon melted butter and 1 tablespoon cinnamon sugar.
3. Cut each pastry into ten 1-inch-wide strips. Working with two strips at a time, pinch ends together and twist strips together several times; transfer to prepared baking sheet.
4. Bake twists until fully puffed and golden, 20 to 25 minutes, rotating baking sheet halfway through baking. Transfer twists to wire rack and let cool slightly. Serve warm or at room temperature.