Ingredients & Directions
- 1 egg
- 1 tablespoon water
- 1/2 cup sugar
- 1/2 cup finely ground walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oven to 375°F. Line 2 baking sheets with parchment paper. Beat the egg and water in a small bowl with a fork. Stir the sugar, walnuts, cinnamon, ginger and cloves in a small bowl.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Brush half the pastry with the egg mixture and sprinkle with half the sugar mixture. Fold the pastry sheet in half over the sugar. Repeat with the remaining pastry sheet.
Cut each pastry into 14 (about 3/4-inch wide) strips, making 28 in all. Twist the strips and bend them into U-shapes. Place the twists onto the baking sheets, pressing down the ends. Brush the twists with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Serving Suggestion: Serve the pastries with ice cream, chocolate or pumpkin mousse or pastry cream.