- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 1/2 cup sugar
- 1 teaspoon ground red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 350 degrees F. Lightly grease or line 2 baking sheets with parchment paper. Stir the egg and water with a fork in a small bowl.
- Mix the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the sheet to a 14-inch square. Fold the pastry in half, to make a 14×7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place 2 inches apart, on the prepared sheet, pressing down the ends. Brush the twists with the egg mixture. Refrigerate for 30 minutes.
- Bake for 20 minutes or until golden. Let cool on a wire rack for 5 minutes. Serve warm.