Introduction
These twisted puff pastry rolls are light, crispy, and buttery pastries with beautiful golden layers, delicately dusted with powdered sugar. Crispy on the outside and soft on the inside, they are perfect for breakfast, afternoon tea, or a simple sweet treat.
Ingredients
1 package of puff pastry (thawed if frozen)
3 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
Powdered sugar (for dusting)
1 egg (for egg wash)
Instructions
Preheat oven to 190°C (375°F).
Line a baking sheet with parchment paper.
Lightly roll out the puff pastry on a floured surface.
Brush the surface evenly with melted butter.
Sprinkle evenly with sugar (and cinnamon, if using).
Fold the dough in half lengthwise.
Cut into strips about 2.5 cm wide.
Gently twist each strip and shape it into small knots or spirals.
Place on a prepared baking sheet.
Lightly brush with beaten egg.
Bake for 15 to 20 minutes, until golden brown and puffed.
Let cool slightly, then dust generously with powdered sugar.
How to make: For a better flaky texture, keep the puff pastry chilled before baking.
Don’t overwork the dough to maintain the layers.
Twist gently without stretching too much.
Space the pastries apart to allow them to rise properly.
Let cool slightly before dusting with sugar to prevent it from melting. Variations
Chocolate Twist: Sprinkle with mini chocolate chips before folding.
Nutella Filled: Spread a thin layer of Nutella before twisting.
Lemon Sugar: Add lemon zest to the sugar mixture.
Savory Version: Omit the sugar and top with cheese or pesto.
Almond Style: Add marzipan and slivered almonds on top.
Tips
Use a sharp knife or pizza cutter to create clean strips.
