Ok, so I had no idea how versatile puff pastry could be! These puff pastry twist cookies are so easy and delicious! My kids beg me to make these cookies all the time. Which I am fine with since they are so simple and cheap to make.
I love how these puff pastry twist cookies can be paired with so many things like ice cream, Danish, cake, coffee and my personal favorite, ice cold milk!
One thing I learned the hard way when making these cookies is that we want to make sure the puff pastry is totally thawed before we try to make them. If not, the ice crystals will make the cookies too flaky.
Another thing I learned the hard way is that we do not want to let the puff pastry sit too long or it will be harder to work with. So, I always try to get my cookies made as soon as the pastry has thawed.
Now when I first wanted to start working with puff pastry I had the hardest time finding it! I thought for sure it would be with the already made pie crust and Pillsbury biscuits, but it isn’t! It is in the frozen department with the frozen pie crust, and cool whip.
Another good thing is that if you want to spend some extra time on these cookies you can make your own puff pastry using this recipe.
Something that is really fun about these puff pastry twists cookies is that they can be made with many different flavors! We usually make ours with sugar and cinnamon, but, if you’d like you can follow the same steps, but add cocoa powder, or vanilla bean instead of cinnamon. If you do not want them flavored, simply add sugar!
I also love that if desired we can make these twist savory by adding cheese, garlic or sesame seeds!
Note…they do cook very quickly, so as soon as you see them turning golden brown, pull them from the oven.
They should be slightly hard.
As you can see, these puff pastry twist cookies are very easy, fun and versatile.
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1 Puff Pastry Sheet
1/2 cup melted butter
1 cup granulated sugar
1 tsp cinnamon
- Preheat oven to 400
- Combine Sugar and Cinnamon (set aside)
- Layout puff pastry on cutting board
- Smooth out edges
- Using a pastry brush, brush on 1/2 melted butter
- Top pastry with 1/2 cxinnamon and sugar mixture
- Lightly roll mixture into pastry with rolling pin
- Flip pastry over
- Repeat previous steps
- Using pizza cutter or sharp knife cut pastry into equal strips
- (for perfect sizes, use a ruler)
- Roll strips into twists
- Place on baking sheet lined with parchment paper
- Bake for 12 minutes or until Golden brown and slightly hard
You will need a sharp knife or pizza cutter for this recipe
You will also need parchment paper or a silicone mat
Make sure pastry is totally thawed before starting recipe
Cold pastry works better than room temperature