Ingredients & Directions
- 1 egg
- 1 tablespoon water
- 1/2 cup sugar
- 1 teaspoon ground red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
Heat the oven to 350°F. Lightly spray 2 baking sheets with vegetable cooking spray or line them with parchment paper. Stir the egg and water in a small bowl with a fork.
Stir the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place it on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the pastry into a 14-inch square. Fold the pastry in half, to make a 14 x 7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place them 2 inches apart, on the prepared baking sheets, pressing down the ends. Brush the pastry twists with the egg mixture and refrigerate for 30 minutes.
Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes and serve warm.
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.