Cinnamon Sugar Puff Twists (Print version)

Flaky twists with a sweet cinnamon-sugar coating, ideal for snacks or desserts.

# What you'll need:

→ Puff Pastry

01 - 1 sheet (about 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)

# How to make it:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine granulated sugar and ground cinnamon.
03 - Unroll the puff pastry onto a lightly floured surface and brush its entire surface with the melted butter.
04 - Evenly sprinkle the cinnamon sugar mixture over the buttered pastry.
05 - Gently press the sugar mixture into the pastry using your hands or a rolling pin.
06 - Fold the pastry sheet lengthwise with the sugar side inside and lightly roll over it 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 place them spaced apart on the prepared baking sheet.
09 - Brush the twists with beaten egg for a glossy finish, if desired.
10 - Bake for 12 to 15 minutes until golden brown and puffed.
11 - Remove from the oven and allow to cool slightly before serving.

# Expert suggestions:

01 -
  • They're ready in just 30 minutes from start to finish, so you can have impressive homemade pastries without the stress.
  • The contrast of crispy, flaky layers with that caramelized cinnamon-sugar coating is absolutely addictive and never gets old.
  • Puff pastry does most of the work for you, which means you get to feel like a talented baker without spending hours in the kitchen.
02 -
  • Don't skip the pressing step when you add the cinnamon sugar—if you just sprinkle it on, half will fall off during twisting and baking. Press it gently but firmly into the buttered pastry so it becomes part of the pastry itself.
  • Puff pastry performs best when it stays cold. If your kitchen is warm, chill the assembled twists in the freezer for 10 minutes before baking. The cold pastry puffs higher and stays more tender.
  • The folding step is where the magic happens. When you fold with the sugar side facing in, it creates those beautiful spiral layers you see when you bite into a twist. Don't skip this or you lose the visual appeal.
03 -
  • If your puff pastry tears during unrolling or handling, don't worry—press the tear back together gently. The pastry is forgiving, and once it bakes, you won't notice the repair.
  • For extra height and puff, brush the twists with egg wash twice: once before baking and once halfway through. This technique, borrowed from professional bakeries, creates impressive, dramatic pastries.

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