Monday, September 28, 2009

Cinnamon-Sugar Puff Pastry Twists

025Don't throw away those puff pastry scraps!  A lot of work goes into puff pastry, so every piece is precious.  After making the vols-au-vent for the Daring Bakers September challenge, I saved the dough after I cut out the rounds and rerolled them to make puff pastry straws.  These are twisted with cinnamon sugar, and so good.

If you don't have any fresh puff pastry or scraps, the storebought dough in the freezer section would work great, too.


Rerolled puff pastry doesn't rise as high, but that isn't required for these straws, so it's a good way to use up scraps.  After I finished cutting out the rounds, I stacked the dough and gently rerolled it.  The dough was wrapped and chilled in the freezer for a later use.

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After a thaw in the fridge, I rolled the dough out to about 1/4 inch thick, trying my best to get it in a straight rectangle.  I beat an egg with a bit of water, and in another bowl stirred 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.  Brush the egg wash over the surface of the dough, and then sprinkle the cinnamon sugar evenly over the dough.

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Using a tape measure and pastry wheel, cut strips of dough 1/2 inch wide.

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The strips are then twisted by hand.  Aren't they pretty?

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Lay them on a silicone mat and press the ends down into the mat to help the straws hold their shape.  Chill in the fridge to firm up while the oven preheats to 375 degrees.  Bake for about 20 minutes, until they are puffed and golden.

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They're really attractive for laying out at a party.  Simply place a bunch of straws on a platter, or stick them upright in a glass or vase.  Try other variations of puff pastry straws with spice mixes, poppy seeds, jam, or chocolate.

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I also made a Parmesan version on another try, here on the left.  Hmm... they kind of look like french fries.  The ones on the right are cinnamon-sugar.  Make them the same way, sprinkling an ounce of shredded parmesan over the dough.  But fold the top half over the bottom, gently reroll a few times to seal, and then lightly brush your new surface with the egg wash for some color.  Cut, twist, and bake just like with the cinnamon-sugar twists.  I can tell you, those glasses are empty now.

5 comments:

  1. Yum! These sound perfect - Now I've got to make some more puff pastry =D.

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  2. WOW, already it's only been one day since the challenge and you created another fabulous and delicious treat! Your puff pastries looked really delicious! :)

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  3. What is your recipe for the dough?

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  4. It's the previous post, at http://whataboutsecondbreakfast.blogspot.com/2009/09/daring-bakers-challenge-vols-au-vent.html.

    You can also use storebought puff pastry, which makes this recipe so easy!

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  5. Thanks! I hope to try these out at home!

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