Puff pastry cinnamon twists
Flaky golden twists of puff pastry folded around buttery cinnamon sugar and baked until crisp and caramelised at the edges. Just four ingredients.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 230 kcal
Ingredients
Method
Heat the oven to 200°C fan-forced (220°C conventional) and line a baking tray with baking paper. Lay the pastry sheet on the bench to thaw while the oven heats; it's ready to fold when it bends without cracking, about 5 minutes, and the oven takes about 8.
Melt the butter in the microwave in a small bowl, about 20 to 30 seconds. Mix the caster sugar and cinnamon in a cup.
Brush the pastry all over with most of the butter and scatter the cinnamon sugar over one half. Fold the bare half over the top and press down firmly with your palms.
Cut into 8 strips about 3 cm wide. Hold each end and twist 3 or 4 times, then lay on the tray, pressing the ends down so they don't unwind. Brush the tops with the last of the butter.
Bake for 10 to 12 minutes, until puffed and deep golden with bubbling, caramelised sugar at the edges. Pale pastry will be doughy inside, so go for real colour.
Leave on the tray for 1 minute (the melted sugar is very hot), then dust with icing sugar and serve warm.
Tips
- Most supermarket puff pastry is made with vegetable oil, so it's vegan if you swap the butter for olive oil spread. Check the packet.
- Twists keep their crunch for a few hours. Re-crisp in a hot oven for 3 minutes.
- Serve with a bowl of melted chocolate or Nutella for dipping.
