Cinnamon Twists

📝 Ingredients

• 1 puff pastry sheet, thawed
• 4 tbsp butter, melted
• 1/2 cup sugar
• 1 tbsp cinnamon
• Optional: vanilla icing, for dipping or drizzling (heated)

👩‍🍳 Directions

1. 1

   Preheat oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Unroll the thawed puff pastry and use a rolling pin to gently smooth out the seams and edges.

3. 3

   Brush about 3/4 of the melted butter evenly over the top of the puff pastry.

4. 4

   Mix the sugar and cinnamon together, then sprinkle about 3/4 of the mixture evenly over the buttered puff pastry. Let it sit for a minute or two so the cinnamon sugar can soak into the butter.

5. 5

   Fold the puff pastry in half, bringing the seasoned sides together, and gently press to seal.

6. 6

   Cut the folded pastry into 10–12 equal strips.

7. 7

   Twist each strip several times and place on the parchment-lined baking sheet.

8. 8

   Brush the twists with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture.

9. 9

   Bake for 12–15 minutes, or until puffed and golden brown.

10. 10

    Allow to cool slightly before serving. Drizzle with vanilla icing or serve with icing for dipping, if desired.

💡 Tips for Success

• Thaw the puff pastry properly. You want the pastry thawed enough to unfold without cracking but still cool to the touch. If it becomes too soft or sticky, place it in the refrigerator for a few minutes before working with it.
• Don’t skip the parchment paper. The cinnamon sugar and butter can caramelize as they bake, so parchment makes cleanup much easier.
• Cut the strips evenly. Try to make all of your strips about the same width so they bake at the same rate.
• Don’t over-twist them. A few twists are enough. If you twist the pastry too tightly, it can prevent the puff pastry from expanding properly in the oven.
• Keep the pastry cold. Puff pastry gets its flaky layers from the butter. If your pastry starts feeling warm or difficult to work with, pop it in the refrigerator for a few minutes.
• Watch them closely near the end. They can go from golden brown to overdone quickly, so start checking them around the 12-minute mark.
• Make them extra indulgent. Serve with vanilla icing for dipping or drizzle it over the twists while they’re still slightly warm.