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Simple Savory & Satisfying CinnamonSugar Pastry with Pumpkin Dip

How to make Cinnamon Sugar Pastry Twists ~. 1. ) Thaw pastry as directed on the box (about 40 minutes) and carefully unfold onto a floured work surface. 2.) Brush one pastry with egg wash (as directed in recipe), then add a layer of cinnamon-sugar, pecans, and more cinnamon-sugar. 3.) Add egg wash to the second puff pastry sheet, and put the.


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Preheat oven to 400 degrees F. Prepare a cookie sheet by lining it with parchment paper. In a small bowl, mix sugar and cinnamon together. On a clean surface, sprinkle half of the cinnamon/sugar mixture. Gently unroll the pastry sheet over the sugar. Sprinkle the remaining sugar mixture entirely over the dough.


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Preheat the oven to 425F. Line a baking sheet with parchment paper. In a small bowl, combine all of the cinnamon sugar ingredients. To another small bowl, add all of the egg wash ingredients then beat vigorously with a fork or a small whisk. Make sure your work surface is large and you have plenty of space.


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Preheat the air fryer to 350°F for 5 minutes. Cut the pastry scraps into strips, or any shape you desire. Place them in a bowl, add the melted butter and toss to coat. Mix the cinnamon and sugar in a small bowl and add to the pastry tossing to coat. Add the pastry scraps to a preheated air fryer basket in a single layer.


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Instructions. Place the sugar and cinnamon into a bowl or into a container you'll use. Mix with a fork or a small whisk. If you are mixing in a small jar, make sure to stir from the sides so there won't be any unmixed part. Keep in an airtight container at room temperature in a cool, dark place.


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Bake as directed. Preheat oven to 375°F. Arrange frozen palmiers on parchment lined baking sheet (or silicone mat lined sheet) about 2 inches apart. Bake for 15-18 minutes, rotating midway, until sugar has caramelized and puff pastry is golden brown. Transfer to wire racks and let cool completely in the pans.


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Step 5: Take one of the strips and hold each end, then gently twist it - some cinnamon sugar will come out and that's fine! Pull gently to make the twists a bit longer and place on your prepared baking sheet. Repeat with the other 11 strips. Step 6: Bake for 14-15 minutes until the twists are golden brown.


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Place your pastry on the baking tray, and top with the cinnamon sugar. Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you have come to the end of the roll. Cover in cling film and chill the pastry roll for about 30 minutes to make it easier to cut.


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Preheat your oven to 400°F and line baking tray or sheet pan with parchment paper. Mix together your sugar and spices in a small bowl. Place your sheet of puff pastry on a lightly floured work surface. Using a sharp knife or a pizza cutter, slice into 18 strips. (9 squares, then cut those in half)


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Repeat the above steps until all your cinnamon sugar strips are folded, pinched, and twisted. Line up the cinnamon pastry twists 1 1/2-2″ apart on a sheet pan. Bake in a 400° degree oven for 14-15 minutes until puffed and golden brown. The ends will separate a little, but will keep most of their shape during baking.


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Brush lightly with egg white or milk. Sprinkle with white sugar. Bake at 350 for about 30-35 minutes, or until it turns golden brown all over the top. I like to set my timer for 30 minutes then watch it every few minutes from that point on until it's golden enough. Remove from heat and allow to cool for 10 minutes.


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Layering the Puff Pastry and Cinnamon Sugar. Mix together 1/4 cup of sugar and 1 1/2-3 tablespoons of ground cinnamon. You can add more or less, depending on how spiced you like it. I personally prefer it on the spicy side, but if you want it milder reduce the cinnamon to one tablespoon.


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Preheat oven to 390ºF (200ºC). Line a baking sheet with parchment paper and set aside. Place scraps of leftover puff pastry into a large mixing bowl. Ripping apart any large pieces with your hands. Pour over melted butter and sprinkle over sugar and cinnamon.


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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a bowl, stir together the sugar, cinnamon and salt. Place the puff pastry on the parchment paper. Whisk together the egg and water and brush it all over the puff pastry. Sprinkling a few tablespoons of the cinnamon sugar all over the puff pastry.


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Refrigerate for 30 minutes while the oven is pre-heating. Pre-heat oven to 375F (190C) Line a cookie sheet with parchment paper. Remove from the fridge and cut into ¼-⅓ inch slices, bake for approximately 10 minutes then carefully flip them over and continue to bake for another 5-10 or until golden. Let cool and serve.


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Save any excess sugar spice mixture left on your work surface to sprinkle on cookies before baking. Chill "logs" for 30 minutes or up to 2 days in the refrigerator. Preheat oven to 400°F (204°C). Line 2-3 baking sheets with silicone baking mats or parchment paper. Remove logs from the refrigerator and unwrap.