Growing up, there were many occasions where my dad would surprise me by bringing a cinnamon twist or two home from the bakery. Maybe it’s a nostalgia thing, but they’re still one of my first choices when looking in the bakery case. They’re a simple little pastry that is easy to make and goes together very quickly. They’re great as a light dessert or snack with coffee or tea or as that little something extra served at breakfast or brunch.
The recipe calls for a single sheet of puff pastry. Because puff pastry is sold two sheets to a box, there’s little effort involved if you want to double this recipe. Make sure you have enough guests to eat them all, however, because they will get stale rather quickly.
- 1 sheet (1/2 package) Pepperidge Farm frozen puff pastry
- 2 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon white sugar
- Flour, for dusting
- Thaw the pastry on the counter for about 45 minutes, or, if you're wise enough to plan ahead (I almost never am), thaw overnight in your refrigerator.
- Preheat oven to 400ºF.
- Unroll the pastry onto a lightly flowered cutting board.
- Brush the melted butter on one side of the pastry sheet.
- Sprinkle with brown sugar and gently pat down.
- Sprinkle with cinnamon and white sugar.
- Cut into 12 strips of equal width. They should be just over 3/4 inch wide (0.77 inch, if you want to be exact).
- Carefully pick up each strip and give a double twist, then lay the twisted pastry on a parchment lined baking sheet.
- Continue twisting each pastry and placing on baking sheet about 2 inches apart. You should need 2 baking sheets to fit them all, or you can bake them in batches if you prefer.
- Bake for 14 to 17 minutes, or until golden brown.
- Immediately transfer pastries to cooling rack.
- Cooled pastries can be stored in an air tight container for 2 or 3 days, though they're best eaten the day they are made.