Cinnamon Twist after Supper

For Cinnamon Twist after Supper, the counter starts with granulated sugar, cinnamon, and puff pastry scraps — a little less than a sheet. Portion it for 15 twists.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups granulated sugar
• 4 teaspoons cinnamon
• 1 ½ cups puff pastry scraps — a little less than a sheet
• granulated sugar — additional for rolling

How the cooking goes

1. Warm the oven to 375°F and prepare a sheet pan with baking paper.
2. Whisk the sugar and cinnamon together in a bowl. Spread some onto your work surface and sprinkle additional granulated sugar over it.
3. Roll the cold puff pastry scraps in the cinnamon sugar mixture, pressing gently so it adheres evenly on all sides.
4. Roll the dough to about ⅛-inch thick on the sugared surface.
5. Cut into ½-inch strips using a knife or pizza cutter.
6. Twist each strip into a tight spiral and place on the prepared sheet pan, pressing the ends down slightly to hold the shape.
7. Chill for about 30 minutes, or until completely cold.
8. Oven-bake for 15 to 20 minutes, until deep deep gold and the sugar is caramelized and glossy.
9. Cool completely before storing.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Browned Butter Cardamom Snickerdoodles for the Dessert Plate and Scottish Shortbread with a Steady Rise.