Puff Pastry - Recipe Detail - Sugar & Spice Pastry Straws

Sugar & Spice Pastry Straws

Thaw Time: 30 minutes	Bake Time: 20 minutes
Prep Time: 30 minutes	Chill Time: 60 minutes

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1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg, beaten
Generous dash salt
2/3 cup finely chopped pecans
1/2 cup sugar
1/2 teaspoon ground cinnamon THAW pastry at room temperature 30 min. Preheat oven to 350°F. Set rack at the middle level of the oven. Line a 15"x10" jelly-roll pan with parchment paper or aluminum foil. Mix egg and salt.

UNFOLD pastry on lightly floured surface. Roll into 12" square. Brush pastry with egg mixture.

MIX pecans, sugar and cinnamon. Sprinkle nut mixture over half of pastry. Fold other pastry half over nut filling. Slide onto a pan and refrigerate 30 min. or until pastry is firm.

ROLL pastry on lightly floured surface into 12" square. Use a pizza cutter to cut the dough crosswise into 24 (1/2: wide) strips. Twist the top of each strip in one direction and the bottom in an opposite direction several times to form a corkscrew shape. Place each twist, 2" apart, across the width (10" side) of prepared pan. Press the ends of each twist against the sides of the pan so they stick. This keeps the twists from unraveling while they are baking. Refrigerate 1 hr.

BAKE about 20 min. or until well puffed and well caramelized. Cool in pan on wire rack 5 min. While the twists are still flexible and before they cool completely, trim the ends with a sharp knife. If you wish, cut the twists in half. Serve with a creamy dessert or as a tea pastry. Store twists between sheets of waxed paper in an airtight container. Makes 24 twists.

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