Cinnamon Sugar Puff Pastry Twists
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: About 20–24 twists
Ingredients
- 2 sheets puff pastry (about 500 g), thawed but still cold
- ½ cup granulated sugar (100 g)
- ¼ cup brown sugar (50 g)
- 2 teaspoons ground cinnamon (6 g)
- ¼ cup melted butter (60 g)
Instructions
- Preheat the oven
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. - Make the cinnamon sugar
In a small bowl, mix the granulated sugar, brown sugar, and cinnamon until evenly combined. - Prepare the pastry
Place one sheet of puff pastry on a lightly floured surface. Brush it evenly with half of the melted butter. - Add the cinnamon sugar
Sprinkle half of the cinnamon-sugar mixture evenly over the buttered pastry. Gently press it into the pastry so it sticks. - Add the second sheet
Place the second puff pastry sheet directly on top. Lightly press the layers together. - Cut into strips
Using a sharp knife or pizza cutter, cut the pastry into strips about 1–1½ cm wide. - Twist
Take each strip and gently twist it several times. Place the twists on the prepared baking tray, leaving a little space between each one. - Finish with cinnamon sugar
Brush the tops lightly with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture. - Bake
Bake for 15–20 minutes, or until the twists are puffed, crisp, and golden brown. - Cool and serve
Allow them to cool on the tray for 5–10 minutes. They will become crispier as they cool.
Tips
- Keep the puff pastry cold while working with it for the best rise.
- Don’t overcrowd the baking tray.
- For extra crunch, bake until deeply golden rather than pale.
- You can drizzle the cooled twists with a simple vanilla glaze if desired.
Storage: Store completely cooled twists in an airtight container at room temperature for up to 2–3 days.
