Puff Pastry Cinnamon Twists with Maple Syrup
You will absolutely fall in love with these delicious, puff pastry cinnamon twists with maple syrup! They're a cinch to make, too!
Servings 11 -12 twists, approximately
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)
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
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
More Easy Recipes To Try:
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.
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.
