Puff Pastry Cinnamon Twists
These puff pastry cinnamon twists are adorable and delicious. It’s puff pastry spread with spiced sugar and orange zest, rolled up, and twisted into a knot. After baking, they’re drizzled with a simple vanilla glaze.
About these puff pastry twists
To make things super easy, you can make these with some store-bought puff pastry, but if you’re up for it, I say make your own puff pastry! It’s just so much tastier because it’s made with real butter in between the layers. I have an inverted puff pastry recipe on the blog, a rough puff pastry, or a sourdough puff pastry. Any of these options work perfectly for this recipe.
The filling in the twists is simple but packs a flavor punch because it includes a few flavor heavyweights: Orange zest, cinnamon, and cardamom. They give such a comforting vibe, especially on a cold winter’s day.
Method
- Roll out a sheet of puff pastry into a rectangle.
- Mix together sugar, spices and zest.
- Sprinkle it over the puff pastry and use a rolling pin to gently press it in.
- Fold the pastry in half lengthwise, and gently roll it to compress it.
- Cut it into 1/2 inch strips.
- Twist.
- And knot.
- Bake until golden and puffed.
- Drizzle with vanilla bean glaze.
Tips for success
Use a light-colored tray
Dark metal trays absorb more heat, which causes sugar to caramelize more quickly and can lead to the sugar burning before the pastry is fully baked. A light-colored baking tray gives you a slower, more even bake. If you only have dark trays, a silicone baking mat can stop the bottoms from burning.
Keep the pastry cold
Puff pastry needs the thin layers of butter trapped between layers of dough to stay cold before baking. If the butter gets too warm while you’re working, it blends into the dough instead of staying separate. That means you lose the layers and the pastry won’t puff properly. Always keep the pastry cold. Work quickly, chill the dough again if it gets sticky, and avoid overhandling it.
More pastry recipes
Puff Pastry Cinnamon Twists
Ingredients
- 100 g granulated sugar
- 1 Tbsp orange zest finely grated
- 1.5 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp salt
- 240 g puff pastry
Glaze
- 60 g powdered sugar
- 1/2-1 Tbsp milk or water
- 1/2 tsp vanilla bean paste or extract
Instructions
- Preheat the oven to 200°C (400°F). Use a light colored non-stick baking sheet, or line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl mix together the filling ingredients. 100 g granulated sugar, 1 Tbsp orange zest, 1.5 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/8 tsp salt
- On a lightly floured surface, roll out the puff pastry sheet to about 11×12 in (28×30 cm). 240 g puff pastry
- Gently brush the pastry all over with a little water using a pastry brush. Spread the filling so it's evenly over all the pastry. Use a rolling pin to gently press the sugar into the pastry.
- Fold the pastry in half lengthwise, then use the rolling pin again to gently press down on the pastry to lightly compress it.
- Use a pizza wheel or sharp knife to cut the dough into strips of around 1/2 inch (1.2cm).
- Take a strip and twist it up, then knot it. Place on the prepared baking tray, then repeat with the remaining strips.
- Bake for 20–25 minutes until puffed and deep golden.
- In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth and pourable. Drizzle the glaze over the cooled knots after they have come from the oven and cooled for 10 minutes. 60 g powdered sugar, 1/2-1 Tbsp milk, 1/2 tsp vanilla bean paste
You mention butter in some parts but it is not in the recipe. Can you tell me when to add the butter?
Hey April, I mention butter when talking about puff pastry, but the recipe itself doesn’t have butter unless making your own puff pastry. The recipe card links to my rough puff pastry recipe, or you can visit it here- https://bakingwithbutter.com/rough-puff-pastry/