Easy Cinnamon Twists

My husband can't stop eating these. He literally stands over the sink eating 3 at a time; and wanting to eat a fourth (and by the looks of the container I am storing them in, it looks as if he took that fourth fifth twist after I went up to bed last night). My children are following in his footsteps and have already asked for another one as soon as they woke up this morning. I have a feeling this may be a recipe that is made regularly around here. Try it... and you'll see why.

Ingredients:



1/3 cup brown sugar
1/2 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons of unsalted butter, melted and cooled
2 sheets (1 package) Pepperidge Farm Puff Pastry
1/2 cup sliced almonds (optional)
powdered sugar

Directions:

Mix together the granulated sugar, brown sugar, cinnamon and 2 tablespoons of the butter until thoroughly combined.

Roll out the puff pastry sheets on a floured work surface from a 10 x 10 inch square into a 14 x 10 inch rectangle. (You only need to roll in one direction)

(mine are speckled brown because I used whole wheat flour)

Brush each lightly with one tablespoon of butter.



Evenly distribute the cinnamon sugar mixture over the rectangles as well as the almonds, if using.



Fold the rectangles into thirds, crosswise, and roll again into 10 x 6 rectangles. (Again, you just have to roll gently in one direction)





Pinch the seams together, and place both slabs in the refrigerator for 30 minutes to rest.

Preheat the oven to 400°F.

Cut each slab of dough crosswise evenly into 8 pieces.



Twist each piece taking care not to stretch the dough too much, and place onto parchment lined sheet pans 2 inches a part.



Bake for 16-18 minutes until they become a firm and have a deep golden hue. Remove after letting cool, and break off any pieces of melted sugar that are stuck around the twists. (I removed mine right away so that the yummy melted sugar that oozed out didn't harden onto the pretty twists)

Dust with powdered sugar before serving.