Description
Flaky, sweet cinnamon twist pastries with a golden crust and tender, cinnamon‑sugar center—perfect for breakfast or a treat.
Ingredients
Units
Scale
- 1 sheet puff pastry (≈8 × 8 inches), thawed
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Optional glaze: 1/2 cup powdered sugar + 1-2 tsp milk or vanilla extract
Instructions
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a small bowl, mix granulated sugar and ground cinnamon; set aside.
- Unfold puff pastry on a lightly floured surface and brush with melted butter.
- Sprinkle cinnamon‑sugar mixture evenly over the pastry.
- Fold pastry in half lengthwise (short‑side to short‑side) and lightly press edges to seal.
- Using a sharp knife or pizza cutter, slice the folded pastry into 1‑inch strips.
- Twist each strip several times and place on the prepared sheet, spacing evenly.
- Bake for 12–15 minutes, until puffed and golden brown.
- If using glaze: whisk powdered sugar with milk or vanilla until smooth; drizzle over warm pastries.
- Allow twists to cool slightly before serving warm or at room temperature.
Notes
- Ensure the puff pastry is fully thawed but still cold for optimal flakiness.
- Cut strips evenly so they bake at the same rate.
- Brush edges with extra butter before baking for a richer finish.
- Glaze can be omitted for a lighter treat or sweetened with honey drizzle.
- Store in an airtight container at room temperature for up to 2 days; reheat in oven to refresh crispiness.
Nutrition
- Serving Size: 1 twist
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg