Through a few consecutive weeks of grocery week miscommunication last month we ended up with a produce drawer full of apples.
We were getting to the point that many of the apples were getting soft all at once, and I wanted to make something not labor intensive, but that made okay leftovers with them, since I knew whatever I made wouldn’t be super popular in the house.
I decided on an apple tart, and used a version of the Pioneer Woman’s Quick and Easy Apple Tart recipe, which was fine. It called for pre-made frozen puff pastry, but I didn’t end up using all of the puff pastry, and didn’t feel like saving it.
So I did what we do with extra pie crust and made cinnamon twists with the leftovers and they were super crazy easy and AWESOME. We rationed ourselves to not finish them all, and they even held up until the next morning for breakfast.
Puff Pastry Cinnamon Twists
- pre-made puff pastry, (likely from the freezer section and then set out to thaw somewhat, it’s easiest to work with if it’s still cold, and starts to get sticky at room temperature)
- 3 tbsp butter, melted
- cinnamon sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper, or spray with cooking spray
- Cut the puff pastry into 3/4″ strips, twist them up and place on the cookie sheet.
- Brush the twisted strips with melted butter (you can also brush the puff pastry with butter before cutting into strips, your hands get messier and there isn’t as much butter on the top for cinnamon to stick to, but super quicker brushing because you don’t need accuracy – I tried both!)
- Sprinkle on cinnamon sugar to your hearts content.
- Bake for 15-20 minutes.