Quick Easy Sweet Cinnamon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 egg, beaten for a shiny coating
02 -
1 sheet of puff pastry, thawed out
03 -
2 tablespoons of melted butter, unsalted
04 -
1 tablespoon brown sugar (use if you'd like)
05 -
1 teaspoon vanilla extract (optional)
06 -
¼ cup regular sugar
07 -
1 tablespoon cinnamon powder
08 -
Some powdered sugar for decoration (optional)
# Instructions:
01 -
Let the puff pastry soften at room temperature for 30-40 minutes so it's easy to handle. Sprinkle some flour over a flat surface, then roll it into a 10 x 12-inch (25 x 30 cm) rectangle. Turn on the oven and set it to 400°F (200°C). Cover a baking sheet with some parchment paper.
02 -
Stir together ¼ cup sugar and 1 tablespoon cinnamon in a bowl. If you like, toss in a tablespoon of brown sugar and a teaspoon of vanilla for extra taste. Mix well to combine.
03 -
Take the melted butter and brush it all over the rolled-out puff pastry, evenly covering the surface. Sprinkle your cinnamon-sugar mix across the pastry, making sure it's spread corner to corner.
04 -
Fold the pastry in half lengthwise, bringing the sugared sides together to form a long, narrow shape. Press lightly to seal it. Cut it into 1-inch (2.5 cm) wide strips with a sharp knife or pizza cutter. You should have about 10 pieces.
05 -
Hold both ends of each strip and gently give it a twist in opposite directions to form spirals. Lay the twisted pieces on the baking sheet, making sure to leave about an inch (2.5 cm) between them.
06 -
Brush the twists with the beaten egg for a nice glossy finish. Place the baking sheet in the oven and cook for 12 to 15 minutes until they're puffed up and golden brown. Start checking them after 10 minutes so they don't overbrown.
07 -
Set the twists aside for about 5 minutes so they can cool down on the baking tray. Then move them to a wire rack. Serve warm or let them cool completely. If you'd like, sprinkle a little powdered sugar or drizzle a glaze made with powdered sugar and milk.
# Notes:
01 -
For the best outcome, keep the puff pastry cold but thawed. If it warms up too much, it could lose its shape while baking.