Saturday, July 11, 2009

Redonkulously Easy Cinnamon Twists

A couple tips to help anyone out:
  • Make sure that the puff pastry stays cold. Not everyone has the luxury of rolling on top of granite or marble, but a working on top of a frozen and floured sheet pan works nicely
  • I find that rolling up and down with the creases aligned horizontally gives a much more even shape
  • If you have silpats use them. Otherwise either grease your parchment or take the twists off right away before the melted sugar decides to form an everlasting bond to the paper.
Redonkulously Easy Cinnamon Twists
my own made up recipe
Makes 16 Twists
1/3 cup brown sugar
1/2 cup granulated white sugar

1 1/2 teaspoons ground cinnamon

4 tablespoons of unsalted butter, melted and cooled

2 sheets (1 package) Pepperidge Farm Puff Pastry

1/2 cup sliced almonds (optional)
powdered sugar

Mix together the granulated sugar, brown sugar, cinnamon and 2 tablespoons of the butter until thoroughly combined. Roll out the puff pastry sheets on a floured work surface from a 10 x 10 inch square into a 14 x 10 inch rectangle. (You only need to roll in one direction) Brush each lightly with one tablespoon of butter. Evenly distribute the cinnamon sugar mixture over the rectangles as well as the almonds, if using. Fold the rectangles into thirds, crosswise, and roll again into 10 x 6 rectangles. (Again, you just have to roll gently in one direction) Pinch the seams together, and place both slabs in the refrigerator for 30 minutes to rest.

Preheat the oven to 400 degrees. Cut each slab of dough crosswise evenly into 8 pieces. Twist each piece taking care not to stretch the dough too much, and place onto parchment lined sheet pans 2 inches a part. Bake for 16-18 minutes until they become a firm and have a deep golden h
ue. Remove after letting cool, and break off any pieces of melted sugar that are stuck around the twists. Dust with powdered sugar before serving.