Description
Candy Cane Puff Pastry Twists are the easiest way to add a little Christmas magic to your dessert table. These golden, flaky treats have a sweet cinnamon-sugar coating and a festive candy cane shape that everyone will love.
Ingredients
Scale
- 1 sheet frozen puff pastry (250–275 g or 9–10 oz), thawed
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon (2–3 g)
- 1 large egg
- 1 teaspoon water
- 2 tablespoons (15–20 g) crushed peppermint candy or candy canes (optional)
- 2 tablespoons (20–30 g) melted white or dark chocolate (optional)
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry according to the package instructions and unfold it on a lightly floured surface.
- Mix the granulated sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon-sugar mixture evenly over the pastry and press it gently into the dough.
- Cut the pastry into strips approximately 1–1½ cm (⅜–½ inch) wide.
- Twist each strip gently in opposite directions and bend one end into a candy cane shape.
- Arrange the twists on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- Whisk the egg with the water and lightly brush the pastry twists with the egg wash.
- Bake for 12–18 minutes, or until puffed and golden brown.
- Cool the twists on the baking sheet for five minutes, then transfer them to a wire rack.
- Once completely cool, drizzle with melted chocolate and sprinkle with crushed candy canes or powdered sugar if desired.
- Serve fresh or store in an airtight container at room temperature for up to two days.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain