A perfect breakfast treat on the open road, or a quick dessert around the campfire.
Prep time: 10 minutes
Bake time 17-22 minutes
Puff Pastry (store bought or homemade!)
2 t Ground Cinnamon
1/2 cup Granulated Sugar
Pre-heat oven to 350°F.
Line baking sheet with parchment paper.
Whisk together the cinnamon and sugar in a bowl.
Using the cinnamon sugar instead of flour, roll out your puff pastry to 2-4mm thick. You'll have to use a lot more sugar than flour as the sugar will become sticky. (If you make your own puff pastry, begin rolling in cinnamon sugar on the final turn of your dough -- you'll get the cinnamon sugar between layers for extra flavor!).
Cut our strips of dough that are 1/2 inch wide. They can be as long or as short as you'd like. Generally making them six inches long makes them easier to twist.
Twist your puff pastry strips twice and place on your baking sheet, 1.5-2 inches apart.
Bake for 17-22 minutes until golden brown and fully cooked.
Allow to cool before serving.
Store on countertop in air-tight container for up to 3 days.
To keep them long-term, put the cooked twists into freezer bags and freeze for up to 2 months. Thaw on countertop and re-heat in 350°F oven for 6-8 minutes.