How to make Cinnamon Puff Pastry Twists

Preheat your oven to 200°C (around 400°F). This is crucial as baking pastry at the right temperature ensures they puff up beautifully.

Roll out puff pastry sheets to even out any creases. Make sure that the pastry is cold whenever you are working with it. This tip is an old standby of mine - it makes the pastry far easier to handle!

Mix together the granulated sugar and cinnamon. Set it aside.

Brush the melted butter evenly over one sheet of the puff pastry. Make sure every nook and corner is covered, this helps in binding the sugar and letting it stick properly.

Sprinkle the sugar-cinnamon mix evenly over the same pastry sheet. Don’t skimp on this part – it's what gives the twists their delicious sweetness and spicy warmth.

Lay the second sheet on top of the first sheet. Press gently to stick them together.

Cut the pastry into 1-inch wide strips. I prefer to use a pizza cutter for accuracy, but a sharp knife will work just as well.

Twist each strip a few times to form the twists. I have found that around 3 twists generally do the trick.

Brush each twist with beaten egg. Note to self: This gives them that desirable, shiny golden finish.

Arrange your twists on a baking sheet lined with parchment paper, leaving space between each twist.

Bake for 15-20 minutes until the pastry twists are golden brown and crisp.

Allow them to cool before serving. This gives the sugar a chance to crystallize and the pastry to set.