Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the 345 g of granulated sugar and 12 g of ground cinnamon until the mixture is uniform in color.345 g Granulated Sugar, 12 g Ground Cinnamon
- Pour a generous portion of the cinnamon sugar mixture onto your clean work surface, and sprinkle a little bit of additional plain granulated sugar on top for extra crunch.Additional Granulated Sugar
- Place your cold puff pastry scraps onto the sugar bed. Roll the dough out to a thickness of approximately 1/8 inch, sprinkling more cinnamon sugar on top as you work to ensure the sugar is pressed deep into the dough layers.300 g Puff Pastry Scraps
- Using a pizza cutter or a sharp knife, cut the rolled dough into strips that are roughly 1/2 inch wide.
- Pick up one strip of dough and, starting at one end, twist it repeatedly until a tight, uniform spiral is formed.
- Place the twist onto the prepared baking sheet and gently press the ends down into the parchment to keep the dough from unrolling during the baking process. Repeat with all remaining strips.
- Place the entire baking sheet in the refrigerator for at least 30 minutes, or until the puff pastry is completely cold and firm.
- Bake in the preheated oven for 15 to 20 minutes. You are looking for a dark golden brown color and a visible caramelization of the sugar.
- Remove from the oven and allow the twists to cool completely on the pan. This allows the sugar to harden into a crispy shell.
Notes
The most important rule is to keep the puff pastry cold to ensure the signature flaky lift. Store any leftover twists in an airtight container at room temperature for up to 3 days.
