You will absolutely fall in love with these delicious, puff pastry cinnamon twists with maple syrup! They're a cinch to make, too!
These golden-brown spirals are infused with cinnamon, maple syrup, and brown sugar. They're so easy to make for a quick snack or sweet treat.
I really love them with my morning coffee!
Love easy treats? Try my Chocolate Peanut Butter Oatmeal Bars, my Chocolate Covered Pecans, or my Chocolate Pomegranate Bark.
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Why you'll love this recipe
- Easy to make: These cinnamon puff pastry twists are surprisingly simple to make.
- Quick and delicious: This is a simple, puff pastry twists dessert that you can literally make in no time!
- Customizable: This recipe can be easily adapted, too. Use different spices, like a pinch of nutmeg or cardamom, or top the twists with powdered sugar and a drizzle of maple syrup.
Ingredients
- One sheet puff pastry - I use store bought puff pastry.
- Cinnamon - You'll need ground cinnamon.
- Brown sugar - I use light brown sugar, but you could use packed brown sugar or even granulated sugar if you don't have brown sugar on hand.
- Maple syrup - Maple syrup is phenomenal with cinnamon.
- Melted Butter - I use unsalted butter at room temperature.
- Egg wash - This gives the twists a nice, golden color.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- pastry brush
- baking sheets
- parchment paper
- sharp knife or pizza cutter
How to make puff pastry cinnamon twists with maple syrup
Step-by-step Instructions
- Combine the cinnamon and sugar together in a small bowl.
2. In another bowl, mix the melted butter and the maple syrup together.
3. Use a pastry brush to spread the butter/maple syrup mixture all over the surface.
4. Sprinkle the cinnamon sugar on top.
5. Fold the pastry sheet in half and gently press the edges together.
6. Cut into 11-12 strips lengthwise. Then take a strip of pastry and hold it down with one hand, while using the other hand to twist the strip into a spiral. Repeat with the other twists.
7. Place 6 twists on the prepared baking sheet and brush them with the egg wash.
8. Then bake them until they're golden brown and puffy. Repeat with the remaining twists.
Working with puff pastry dough
- Thaw the puff pastry in the fridge and take it out about 15 minutes before making the twists. I find that the puff pastry gets really sticky and hard to work with if it sits out longer than 15 minutes.
- Before beginning, lightly flour your work surface to prevent the dough from sticking. Since you're going to cut them into strips, I suggest placing the sheet on a cutting board that's lightly dusted with flour.
- Be gentle when handling pastry dough because it can easily crack.
💡 The easiest way to twist puff pastry strips
To me, the easiest way to twist strips of puff pastry is to press down on one end with one hand, while twisting the pastry with the other hand about 5-6 times. Then I place it on the pan lined with parchment paper and press both ends down so that they keep their shape while baking.
Substitutes & Variations
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you're not crazy about maple syrup, you could just omit it altogether.
- For a more intense cinnamon flavor, sprinkle some more ground cinnamon on top after baking.
- Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for an extra touch of spice.
- For more decadent twists, drizzle them with some melted chocolate, homemade salted caramel sauce, or melted Biscoff spread (cookie butter).
Recipe notes & tips for success
For an extra crispy twist, sprinkle the tops with granulated sugar or coarse sugar, like Demerara (aka raw or turbinado sugar) before baking.
Bake the twists until they are golden brown and puffy. If you underbake them, they will be too dense and if you overbake them, they will be too dry and crumbly.
Storage Tips
I like these twists the same day I make them because they're crunchy, but you could store them in an air-tight container at room temperature for up to about 2 days. Keep in mind, though, that they will get softer, but they're still delicious.
Frequently asked questions
Absolutely! Just make sure to thaw the puff pastry sheet according to the package directions before using.
Yes, but in my opinion, homemade cinnamon sugar is much fresher and has a more intense flavor and aroma. It's also incredibly easy to make.
I really like a simple glaze made with powdered sugar, vanilla and some milk. A maple glaze would be delicious, too!
More easy recipes to try
Happy Baking!
Let me know how these Puff Pastry Cinnamon Twists with Maple Syrup turn out for you in the comments below! I'd love to hear from you!
Recipe
Puff Pastry Cinnamon Twists with Maple Syrup
Equipment
- mixing bowls
- baking sheets
- parchment paper
- sharp knife or pizza cutter
Ingredients
- 1 sheet puff pastry thawed according to instructions on the package
- ¼ cup (50g) brown sugar
- 2 ½ teaspoons ground cinnamon
- 3 tablespoons (45g) unsalted butter, melted
- 4 tablespoons (60ml) maple syrup
- some flour to dust work surface
- egg beaten with 1 teaspoon milk or water (egg wash)
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
- Thaw the puff pastry in the fridge and take it out about 15 minutes before starting (puff pastry can get really sticky and hard to work with if it sits out longer than 15 minutes).1 sheet puff pastry
- Preheat the oven to 400℉/200℃ and line two baking sheets with parchment paper.
- Combine the cinnamon and sugar together in a small bowl. Set it aside.2 ½ teaspoons ground cinnamon, ¼ cup (50g) brown sugar
- In another bowl, mix the melted butter and the maple syrup together. Set it aside.3 tablespoons (45g) unsalted butter, melted, 4 tablespoons (60ml) maple syrup
- Lightly flour your work surface (this is important so that the pastry doesn't stick).
- Place the puff pastry sheet on the work surface with the long side in front of you.
- Use a pastry brush to spread the butter/maple syrup mixture all over the surface of the pastry sheet.
- Sprinkle the cinnamon sugar on top. I like to use my hands to press it into the dough so it sticks, but you could also use a rolling pin for this.
- Fold the pastry sheet in half, from left to right, and gently press the edges together to seal them.
- Using a sharp knife or pizza cutter, cut the pastry sheet into 11-12 strips lengthwise.
- Then take a strip of pastry and hold it down with one hand, while using the other hand to twist the strip into a spiral, (twisting about 5-6 times).
- Place 6 twists on a prepared baking sheet, about 2 inches (5cm) apart. Press both ends down of each twist, so that they hold their shape while baking. (I bake them one tray at a time.)
- Brush them with the egg wash and bake for about 15-20 minutes or until they're golden brown and puffy.egg beaten with 1 teaspoon milk or water
- Repeat with the remaining twists.
- Enjoy!
Notes
Apple Turnovers with Phyllo Dough Easy Greek Bougatsa (Greek Custard Dessert) Easy Homemade Granola Clusters How to Make Ancient Greek Sesame Bars - Pasteli ©Pastry Wishes - Read about the author here.
Andrea
They look good!
Voula
They really are delicious!