Sweet & Spiced Straws
Looking for a deliciously easy dessert? Try sprinkling puff pastry strips with a sweet and spicy combination of sugar, cinnamon, red pepper and paprika. They're versatile and irresistible!
Ingredients
1 egg
1 tablespoon water
0.5 cup sugar
1 teaspoon ground red pepper
0.5 teaspoon paprika
0.5 teaspoon ground cinnamon
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
1 tablespoon water
0.5 cup sugar
1 teaspoon ground red pepper
0.5 teaspoon paprika
0.5 teaspoon ground cinnamon
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
Instructions
Heat the oven to 350°F. Lightly spray 2 baking sheets with vegetable cooking spray or line them with parchment paper. Stir the egg and water in a small bowl with a fork.
Stir the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place it on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the pastry into a 14-inch square. Fold the pastry in half, to make a 14 x 7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place them 2 inches apart, on the prepared baking sheets, pressing down the ends. Brush the pastry twists with the egg mixture and refrigerate for 30 minutes.
Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes and serve warm.
Stir the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place it on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the pastry into a 14-inch square. Fold the pastry in half, to make a 14 x 7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place them 2 inches apart, on the prepared baking sheets, pressing down the ends. Brush the pastry twists with the egg mixture and refrigerate for 30 minutes.
Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes and serve warm.
Sweet & Spiced Straws
Looking for a deliciously easy dessert? Try sprinkling puff pastry strips with a sweet and spicy combination of sugar, cinnamon, red pepper and paprika. They're versatile and irresi...
Directions
Print
Heat the oven to 350°F. Lightly spray 2 baking sheets with vegetable cooking spray or line them with parchment paper. Stir the egg and water in a small bowl with a fork.Stir the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place it on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the pastry into a 14-inch square. Fold the pastry in half, to make a 14 x 7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place them 2 inches apart, on the prepared baking sheets, pressing down the ends. Brush the pastry twists with the egg mixture and refrigerate for 30 minutes.Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes and serve warm.
Ingredients
1 egg1 tablespoon water0.5 cup sugar1 teaspoon ground red pepper0.5 teaspoon paprika0.5 teaspoon ground cinnamon0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
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