Hands-On Time
10 Mins
Total Time
25 Mins
Yield
Makes about 20 cookies
Philip Friedman; Styling: Michelle Gatton

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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