Cinnamon Sugar Pastry Twists

Cinnamon Sugar Pastry Twists

These crisp twists use puff pastry for distinct flaky layers and a simple cinnamon-sugar filling. Chilling the shaped strips before baking helps them hold their spirals, while firm pressure along the edges keeps the filling inside instead of scattering across the pan.

Equipment and timing

• Two rimmed baking sheets
• Parchment paper
• Rolling pin
• Pastry brush
• Pizza cutter or sharp knife

Yield: 18 twists
Preparation: 20 minutes
Chilling: 15 minutes
Baking: 14 to 18 minutes
Oven: 400°F/200°C

Ingredients

• 1 package frozen puff pastry, 2 sheets, thawed but cold
• 2 tablespoons unsalted butter, melted and cooled
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon fine salt
• 1 large egg
• 1 teaspoon water

Method

1. Line two baking sheets with parchment. Stir sugar, cinnamon, and salt together. Whisk the egg with water in a separate bowl.
2. Unfold one cold pastry sheet on a lightly floured surface and gently roll it to smooth the seams. Brush with half the butter and scatter with half the cinnamon sugar. Press lightly with the rolling pin so the sugar adheres.
3. Cut the sheet into nine strips. Fold each strip lengthwise with the sugar inside, press the long edge to seal, then twist four or five times. Place on a prepared sheet and press both ends down. Repeat with the second sheet.
4. Brush the exposed pastry lightly with egg wash. Refrigerate the shaped twists for 15 minutes. Meanwhile, heat the oven to 400°F/200°C.
5. Bake 14 to 18 minutes, rotating and switching the pans halfway through, until deeply golden and puffed. Cool on the pans for 5 minutes, then transfer to racks.

Pastry cues and troubleshooting

Puff pastry should bend without cracking but remain cool and firm. If it becomes soft, greasy, or difficult to cut, return it to the refrigerator for 10 minutes. Warm butter can melt the pastry’s laminated layers, so let it cool before brushing. A clean pizza cutter produces strips without compressing the edges.

Pale pastry may look done before its inner layers are crisp. Bake until the ridges are a rich golden brown. Escaped sugar may caramelize on the parchment; move the twists to a rack before that caramel hardens around them. Space the strips apart because they expand substantially.

Variations and storage

Add a pinch of cardamom or finely grated orange zest to the sugar. For a nutty variation, scatter two tablespoons of finely chopped toasted pecans over each sheet. Avoid wet fillings, which weigh down the layers and leak during twisting.

Serve the day they are baked for maximum crispness. Store cooled twists in an airtight container at room temperature for up to 2 days. Recrisp them for 3 to 5 minutes at 350°F/175°C. Freeze unbaked shaped twists until solid, transfer to a container, and bake from frozen with a few extra minutes.