Cinnamon Twists
(Makes 16 twists )

My husband and my kids love these tasty little gems. The combination of crisp puff pastry and cinnamon sugar is delightful. Serve them in a tall tumbler for a pretty, casual effect. They make a wonderful addition when served with brunch, or with puddings, pots de crème, or crème brulée.

1/2 pound frozen puff pastry, thawed
1/2 cup granulated sugar
2 teaspoons ground Saigon or Vietnamese cinnamon

Preheat a conventional oven according to the instructions on the puff pastry package. Line a baking sheet with kitchen parchment paper.

Sprinkle the work surface with a little less than half of the cinnamon-sugar mixture. Place the dough over the cinnamon-sugar and sprinkle the rest of the cinnamon sugar over it. You need to use more cinnamon-sugar than you would think, because the pastry will spread out when it bakes, and the coating will become thinner. Roll it to a uniform 1/8” thick square, trimming to make the ends straight. It should be approximately a 9-inch square.

Using a ruler for accuracy cut the square into 4 equal pieces, forming 4 long rectangles. Cut each of those lengthwise in half and then each of those pieces lengthwise in half again. You should have 16 strips.

Move the strips to the prepared baking sheet, twisting an end with each hand, simultaneously twisting the two ends in opposite directions to form the twist.

Bake the twists in the preheated oven for 15-20 minutes, or until a rich golden brown. Be sure to rotate the pans halfway through baking.

Store the twists in an airtight container for up to two weeks away from heat and moisture.

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