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.
• Stir 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 it on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the pastry into a 14-inch square. Fold the pastry in half, to make a 14 x 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 them 2 inches apart, on the prepared baking sheets, pressing down the ends. Brush the pastry twists with the egg mixture and refrigerate for 30 minutes.
• Bake the pastry twists for 20 minutes or until they're golden brown. Let them cool on a wire rack for 5 minutes and serve warm.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.5 cup sugar
• 1 teaspoon ground red pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions