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Sweet & Spiced Straws

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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!

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 20 minutes
  • Chill: 30 minutes
  • Cool: 5 minutes
  • Serves: 24
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3 5

Recipe

Ingredients

  • Vegetable cooking spray

  • 1 egg

  • 1 tbsp. water

  • 1/2 cup sugar

  • 1 tsp. ground red pepper

  • 1/2 tsp. paprika

  • 1/2 tsp. ground cinnamon

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

Directions

  1. Heat the oven to 350°F. Lightly spray 2 baking sheets with cooking spray or line them with parchment paper. Stir the egg and water in a small bowl with a fork.

  2. 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.

  3. 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.

  4. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

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Additional comments & ratings
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Submitted by:
Mary R.
Date: 2/6/2008

5 star rating

"This recipe was so good that my guests took what was left to their child's house (it was Christmas) for their party. She said they were the "hit" of that party, as well as mine. I will make these again and again!"

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