Maple Twists

maple-twists
Photo by Philip Friedman; Styling: Michelle Gatton
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  • Makes about 20 cookies
  • Hands-On Time
  • Total Time

Heat oven to 425° F. Line two baking sheets with parchment.

On a parchment-lined work surface, roll the pastry into an 10-by-14-inch rectangle. Brush the pastry with 1 tablespoon maple syrup and sprinkle with ⅛ cup of maple sugar, lightly pressing the sugar into the dough. Gently flip the dough over and brush the surface with the remaining maple syrup and ⅛ cup maple sugar, again lightly pressing it into the dough.

Using a pizza cutter or pastry wheel, slice the dough into long 1-inch strips, then slice each strip in half. (They should measure about 1-by-7-inches.) Working quickly but one at a time, pick up the strips from both ends and twist them into gentle spirals.

Ingredients

  1. Check 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
  2. Check 2 tablespoons dark maple syrup
  3. Check ¼ cup plus 2 tablespoons maple sugar

Directions

  1. Heat oven to 425° F. Line two baking sheets with parchment.
  2. On a parchment-lined work surface, roll the pastry into an 10-by-14-inch rectangle. Brush the pastry with 1 tablespoon maple syrup and sprinkle with ⅛ cup of maple sugar, lightly pressing the sugar into the dough. Gently flip the dough over and brush the surface with the remaining maple syrup and ⅛ cup maple sugar, again lightly pressing it into the dough.
  3. Using a pizza cutter or pastry wheel, slice the dough into long 1-inch strips, then slice each strip in half. (They should measure about 1-by-7-inches.) Working quickly but one at a time, pick up the strips from both ends and twist them into gentle spirals.
  4. Arrange the twists on the prepared baking sheets, pressing the ends against the parchment and leaving at least 1½-inches of space between them. Bake for 12-15 minutes or until deep golden brown. Sprinkle with remaining maple sugar and transfer to a wire rack to cool completely.