Cinnamon Sugar Puff Twists (Printable version)

Flaky puff pastry twists coated with cinnamon sugar for a crispy, sweet snack or elegant treat.

# What You'll Need:

→ Puff Pastry

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed

→ Cinnamon Sugar Coating

02 - 3 tbsp granulated sugar
03 - 1 ½ tsp ground cinnamon
04 - 2 tbsp unsalted butter, melted

→ Optional

05 - 1 egg, beaten (for egg wash)

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine granulated sugar and ground cinnamon in a small bowl.
03 - Unroll the puff pastry onto a lightly floured surface and brush it evenly with melted butter.
04 - Sprinkle the cinnamon sugar mixture over the buttered pastry evenly.
05 - Gently press the sugar and cinnamon into the pastry using your hands or a rolling pin.
06 - Fold the pastry in half lengthwise with the sugar side inside, then roll lightly to seal.
07 - Slice the folded pastry into 12 equal strips using a sharp knife or pizza cutter.
08 - Twist each strip several times and arrange them spaced out on the prepared baking sheet.
09 - Brush each twist with beaten egg for a glossy finish, if desired.
10 - Bake for 12 to 15 minutes until the twists are golden brown and puffed.
11 - Remove from oven and let cool slightly before serving.

# Expert advice:

01 -
  • They're ready in just thirty minutes from start to finish, making them perfect for unexpected guests or that moment when you want something elegant but don't have time to fuss
  • The contrast between the crispy, flaky pastry and the sweet cinnamon coating is pure comfort food that tastes like you spent hours in the kitchen
  • They're naturally vegetarian and work beautifully for brunch, dessert, or that 3pm tea break when you need something special
02 -
  • Keep your puff pastry cold until the moment you put it in the oven—warm pastry won't puff as dramatically. If it starts warming up while you're working, pop it in the freezer for five minutes.
  • The sugar mixture won't distribute perfectly on the first try, and that's completely fine. Those slightly less sugared areas will be perfectly crispy, while the heavily coated spots caramelize into delicious little gems.
  • Don't skip the parchment paper. These twists release beautifully from it, and cleanup becomes effortless.
03 -
  • If your puff pastry tears while you're working with it, don't panic. Just press it gently back together—these twists are rustic and forgiving, and small imperfections disappear in the oven.
  • For deeper caramelization and a more pronounced flavor, sprinkle a tiny bit of sea salt on top right before baking. It creates this incredible sweet and salty contrast that feels sophisticated.
  • These are best eaten within a few hours of baking when the pastry is at its crispiest, but they store beautifully in an airtight container and can be gently reheated in a 150°C oven for five minutes to restore the crunch.

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