Puff Pastry Cinnamon Twists | Pika Chakula

Puff Pastry Cinnamon Twists

2013-02-20

These cinnamon sugar twists are purely the result of whimsical food cravings.

Ingredients:

Quick and Easy Puff Pastry Dough

 

1 3/4 cups all-purpose flour
1/3 teaspoon salt
12 tablespoons (1 3/8 sticks) cold unsalted butter, diced
1/3 cup plus 1 tablespoon very cold water

 

Cinnamon Sugar Filling
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
2 teaspoons cinnamon

Cinnamon Twist Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon milk

Method:

 

Use a bench scraper or chef’s knife to cut the butter into the flour. This is very similar to cutting butter and flour when making pie crust. Continue cutting the butter and flour until the mixture is coarse and crumbly. Pile up the butter crumbles and make a well in the center. Pour about half the water into the well. Use the bench scrape to cut together the water and dough. Once combined, add the rest of the water and continue mixing just until it comes together.

Shape the rough mess into a rectangle. It will look too dry but resist the urge to add more water. It will eventually come together. Using a rolling pin, roll the dough into a 1/2-inch thick rectangle. Use the bench scrape to fold the dough in thirds toward the middle; this is similar to folding a letter. Do not worry if it breaks. Just stick any broken pieces on top of the dough.

Turn the dough 90-degrees so it runs vertically away from you. Use a rolling pin to roll the dough into a rectangle that is 1/2-inch thick. Be sure to only roll along the long side (away from you) and not across the dough. Continue rolling, folding and turning the dough until it comes together and looks smooth. It will take 4-5 turns before the dough is ready. When finished, wrap the dough in plastic wrap and refrigerate for at-least 30 minutes.

While the dough is chilling, prepare the filling by combining the cinnamon and sugar in a small bowl. Preheat the oven to 350° F.

When you’re ready to bake, remove dough from the refrigerator and transfer to a lightly floured counter. Give the dough two more folds and turns. It’s now ready to use.

Spray a large cookie sheet with non-stick cooking spray and set aside. Lightly flour the counter and roll the dough into a large rectangle that is about 1/4-inch thick. Brush the dough with melted butter.

Pour the cinnamon sugar filling over the dough and smooth it out with your hand. Working with the long side of the rectangle, fold the dough in half. Use a bench scrape or knife to cut the dough into 1/2-inch wide strips. Working with one piece at a time, gently twist the dough to form a loose spiral.

Place twisted dough on the prepared cookie sheet. Bake cinnamon twists for 25-35 minutes, or until golden brown. Allow twists to cool on the pan for at least 15 minutes before drizzling on the glaze.

While cinnamon twists are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, vanilla and milk to form a smooth glaze. Drizzle glaze over the baked cinnamon twists.

 

source:

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Recipe Comments

  1. posted by addmeonxbox360myuserisfallior on Mar 18, 2013

    OK can you name them please not just say how many you can name. PLZ?

  2. posted by Kaylla on Mar 19, 2013

    my family loves when i make cinnamon sticks..its just such a hassle with the dough. does anyone of any ready made dough at the stores that will produce a crispy cinnamon stick…you know like the Pillsbury doughs or something similar. thanks in advance for your help.
    thanks sugar pie…thats sounds awesome!!!!!

  3. posted by Shay H on Mar 22, 2013

    Hello, I had this bread a long time ago and loved it. I have been searching the web to try to find a recipe, and to no avail. Can someone give me a link or a recipe on how to prepare this wonderful bread. Also, I am looking for another recipe, I dont know the name of it. It is pilo with spinach and I think cheese. I think it is made in a cake pan. If anyone can help me, I would be thankful.

  4. posted by Harriet W on Mar 26, 2013

    i have bought whole wheat flour for baking a cake but now I am confused that I should have bought all porpose flour. but I have to make today what can I do ? do you made before a cake with whole wheat floue? Please I need help I have to make a cake to day.

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