Cinnamon Puff Pastry Twists Recipes

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
• Line 2 baking sheets with parchment paper.
• Unfold pastry and brush with egg.
• Spread sugar mixture over pastry.
• Cut in half and then cut into 8 (1/2 inch wide) strips.
• Twist strips.
• Lay on pans, pushing ends down with your thumb.
• Freeze 10-15 minutes, until firm.
• Preheat oven to 400 degrees.
• Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.

Steps:

• Preheat oven to 400F and line 2 baking trays.
• Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
• Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
• Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
• Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
• Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
• Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
• Place in oven for 10-12 minutes until risen, puffy and golden.
• Leave to cool on the trays completely.
• Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
• Either drizzle over the twists or place in a small bowl to dip the twists inches.
• Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.