Easy cinnamon puff pastry twists are flaky, golden pastry filled with sweet cinnamon sugar. Just 6 ingredients and a delicious treat any time of year.
Ingredients
- 1 rectangular sheet puff pastry thawed but cold, (375g/13¼oz) (notes 2)
- 42 g butter melted (1 ½oz / 3 tablespoons)
- ⅓ cup brown sugar
- 3 teaspoons ground cinnamon
- 1 egg yolk whisked with a dash of milk or water (egg wash)
FOR DUSTING
- 1 tablespoon caster sugar (notes 1)
- ¼ teaspoon cinnamon
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowl
- offset spatula
- Baking sheet
Instructions
- Line a large baking sheet with baking paper.
- Combine the melted butter, brown sugar and cinnamon in a bowl and mix well. If it firms up before you get to use it, just microwave it for 15-20 seconds to loosen it up again.
- Lay out the cold puff pastry sheet on a clean surface.
- With the long side closest to you, pour the cinnamon sugar filling over the bottom half of the pastry, all the way from left to right. Spread the mixture out with an offset spatula. Leave the top half and a 1cm border closest to you bare.
- Fold the top half of the pastry down (towards you) over the top so the filling is now inside.
- Use the tines of a fork to seal the long edge closest to you, together.
- Cutting the pastry into 16 strips, about 1 ½ cm (½inch) wide.
- Tip: The easiest way to cut even strips is to cut the puff pastry in half first (cutting perpendicular the to bottom edge closest to you). Cut each half in half so you have 4 pieces. Cut again so you have 8 and one final cut to each section will give you 16.
- Holding the two ends, twist the pastry 4 times and place it onto the lined baking sheet or onto a tray that will fit in the freezer.
- Chill the pastries in the freezer for 15 minutes.
- Preheat the oven to 200C (180C fan forced)/400F.
- Transfer the pastries onto the lined baking sheet, if you haven’t already.
- With a pastry brush, brush the egg wash (the combined egg yolk and milk) over the exposed parts of pastry.
- Bake in the preheated oven for 15-20 minutes until golden brown. Some of the filing may leak out but don’t worry, most stays inside.
- Let the pastries cool.
- Combine the sugar and cinnamon for dusting in a bowl. Gently toss the cinnamon pastries in the cinnamon sugar. Serve!
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Pastry size: The size of the pastry rectangle I use is about 32½x26½cm / 10½x13 inches.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
