Cooking Directions

• Heat the oven to 350°F. Lightly spray 2 baking sheets with vegetable cooking spray or line them with parchment paper. Stir the egg and water in a small bowl with a fork. 
• Unfold the pastry on a lightly floured surface. Roll the pastry into a 12-inch square. Brush the pastry with the egg mixture.
• Stir the pecans, sugar and cinnamon in a small bowl. Sprinkle the pecan mixture over half of the pastry. Fold the other pastry half over the pecan filling. Slide the pastry onto a baking sheet and refrigerate for 30 minutes or until the pastry is firm.
• Roll the chilled pastry on a lightly floured surface into a 12-inch square. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place them 2 inches apart, on the prepared baking sheets, pressing down the ends. Refrigerate the twists for 1 hour.
• Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes.

Ingredients

• 1 egg, beaten
• 1 tablespoon water
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
• 0.667 cup finely chopped pecans
• 0.5 cup sugar
• 0.5 teaspoon ground cinnamon