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!
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 20 minutes
  • chill: 30 minutes
  • cool: 5 minutes
  • total: 10 minutes
  • Serves: 24

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 cup sugar
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon 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 vegetable 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.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

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

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

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.

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