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A hand holding a puff pastry cinnamon twist.

Puff Pastry Cinnamon Twists with Espresso Glaze

Carissa Erzen
These puff pastry cinnamon twists are made with white and brown sugar for a crunchy sweet treat that’s as delicious for breakfast with coffee as it is for dessert with ice cream. Best of all, they’re made with just 7 ingredients, including homemade espresso glaze!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 20 twists
Calories 180 kcal

Equipment

Ingredients
  

Puff Pastry Twists

  • ¼ cup granulated sugar (50 grams)
  • ¼ cup brown sugar (55 grams)
  • 2 teaspoons ground cinnamon
  • 1 package puff pastry (17.3 ounces, thawed in the fridge)

Espresso Glaze (optional)

  • 1 cup powdered sugar, sifted (120 grams)
  • 1 teaspoon espresso powder
  • 2 Tablespoons milk, divided (15 grams)

Instructions
 

  • In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Set aside.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Unfold the two sheets of the thawed, cold puff pastry on a lightly floured surface. Use a rolling pin to gently roll them out until the folds and any tears are sealed together. They should each be roughly 32 cm x 26 cm.
  • Sprinkle the sugar + cinnamon mixture evenly on one sheet of puff pastry. Place the second sheet of puff pastry on top.
  • Use a sharp knife or a pizza cutter to slice the sandwiched puff pastry into 1-inch strips widthwise (parallel to the short edges).
  • With the first puff pastry strip, start from the middle and twist it several times to form an even spiral along the entire length of it. Repeat with the remaining strips, and transfer them to the prepared baking sheet.
  • Bake for 15 to 20 minutes until the twists are golden and flaky.
  • While the puff pastry twists bake, mix the powdered sugar, espresso powder, and one tablespoon of milk in a small bowl until it’s smooth. If the glaze is too thick to drizzle, mix in one teaspoon of milk at a time to thin it out. Allow the pastries to cool for a few minutes, then drizzle the glaze on top.

Notes

  • Storing: To prevent them from getting soggy, I allow the pastries to cool completely then store them in a paper bag. 
  • Reheating: I avoid the microwave & reheat my twists in the oven at 350°F for about 5 minutes to keep them crispy. 
  • Topping: The glaze is optional, but I think it adds a rich flavor to balance the sweetness of the pastries. You could leave it out, or make a glaze with other flavors like vanilla or citrus, or even cream cheese glaze - yum!
  • Espresso Powder: I don’t recommend substituting ground coffee which has a less concentrated flavor & won’t dissolve as well into your glaze.

Nutrition

Serving: 1 twistCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 63mgPotassium: 24mgFiber: 0.5gSugar: 11gVitamin A: 3IUVitamin C: 0.01mgCalcium: 9mgIron: 1mg
Keyword puff pastry, puff pastry cinnamon twists
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