Monday, November 19, 2007

#19 Cinnamon Pecan Twists

These cookies are the easiest of the group. You begin with frozen puff pastry dough and add a few spices and nuts. Easy peasy!

Preheat oven to 400 degrees F.

1/4 cup light brown sugar
1/4 cup pecan pieces
1/2 teaspoon ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces)
1 large egg, beaten

Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm. Take out of freezer and put directly in the oven. Half way through the baking cycle, turn pan 180 degrees. Bake 18-20 minutes until golden brown. Wrap in foil tightly to store.

I don't recommend baking a bunch and storing them. They are much better baked the same day.