An easy, but not-so-quick shortcut recipe for cinnamon sugar twists using frozen puff pastry. They’re surely not the most impressive things you’ve ever seen but you’ll want to snack on them all day!
- Baking sheet
- Parchment paper
- Small bowls
- Pastry Brush
I included step by step photos in the instructions!
Cinnamon Sugar Puff Pastry Twists
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- 1/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Dash of salt
- 2 tablespoons unsalted butter, softened
- 2 sheets (397 grams) frozen puff pastry dough, thawed but fridge cold
- Preheat the oven to 425F.
- Line a baking sheet with parchment paper.
- In a small bowl, combine all of the cinnamon sugar ingredients.
- To another small bowl, add all of the egg wash ingredients then beat vigorously with a fork or a small whisk.
- Make sure your work surface is large and you have plenty of space.
- Dust your work surface with flour.
- Using a rolling pin, roll out one sheet of puff pastry as thin as possible without tearing it, roughly in the shape of a rectangle.
- Using the back of a spoon or a pastry brush, spread half of the butter over the entire surface of the puff pastry dough.
- Sprinkle half of the cinnamon sugar over it then use the back of a spoon to spread it out over the entire surface, all the way to the edges.
- Using the rolling pin, roll out the second sheet of puff pastry as thin as possible without tearing it, roughly the same shape and size as the first.
- Place it on top of the first sheet of dough.
- Spread the remaining butter on the bottom half. Then sprinkle the remaining cinnamon sugar over it. Use the back of a spoon to spread it out.
- Using the bare side, fold in half crosswise.
- Pinch the seams closed.
- Using a large sharp knife or pizza cutter, cut into strips no wider than 1 inch.
- Twist each strip tightly (this process is messy) then place them on the baking sheet spaced evenly apart.
- Using a pastry brush, coat each twist generously with egg wash.
- Bake at 425F for 10 minutes then lower the temperature to 375F (don’t remove twists from the oven) and bake for 15 minutes until puffed and golden (a small amount of sugar may leak out during baking).
- Cool on sheet 3 - 4 minutes.
- Serve immediately while freshly baked and warm. Twists harden quickly as they cool!
- For softer twists, bake for a minute less.
- The only accurate way to check for doneness is to cut a twist in half and judge by what the inside looks like.
Is there anything about this recipe that you would change?
What’s the point of the Egg Wash?
The egg wash does 3 things:
- Acts as glue, holding the dough together.
- Creates a beautiful golden crust during baking.
- Adds plenty of flavor!
I’ve made these twists twice; once with the egg wash and once without and the difference was massive. Believe me, you don’t want to leave it out.
And don’t be shy with it. Give each twist a good coating because there aren’t many flavorful ingredients in this recipe and doing this really helps with elevating the flavor.
Why bake at a high temperature first then low?
This results in pastry that is actually flakey and golden brown. Baking at one somewhat high temperature all throughout just resulted in doughy pastry that had almost no color at all; it looked so unappetizing.
So what’s the texture like?
Due to the brown sugar these cinnamon sugar twists are chewy but also soft. They are pleasantly crisp on the outside and flakey in the middle.
This recipe is simple but it does take quite some time to make. The whole process is enjoyable though.
My children and I love these types of pastry treats but making puff pastry from scratch is very time consuming so it’s nice to be able to make these treats at home using pre-made dough.
What puff pastry dessert recipe should I create next?
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