Sugar Twisted Puff Pastry Rolls

These crisp, buttery sugar twists are easy to make with ready-made puff pastry. They have a caramelised, crunchy exterior and flaky layers inside, making them perfect for tea, coffee, or as a light dessert.

Ingredients (Makes 16–20 twists)

• 1 sheet ready-made puff pastry (about 320–350 g), thawed if frozen
• 75 g granulated sugar
• 50 g light brown sugar
• 1 tsp ground cinnamon (optional)
• ¼ tsp fine salt
• 30 g unsalted butter, melted
• 1 egg, beaten (for egg wash)
• 1 tsp vanilla extract (optional)

Optional Toppings

• Icing sugar for dusting
• Melted dark or white chocolate
• Chopped pistachios or almonds
• Sprinkles

Equipment

• Baking tray
• Baking paper (parchment)
• Rolling pin
• Sharp knife or pizza cutter
• Pastry brush

Instructions

Step 1: Prepare the Oven

• Preheat the oven to 200°C (180°C fan) or 400°F.
• Line a baking tray with baking paper.

Step 2: Make the Sugar Mixture

Mix together:

• Granulated sugar
• Brown sugar
• Cinnamon (if using)
• Salt

Step 3: Prepare the Pastry

• Lightly flour your work surface.
• Roll the puff pastry into a rectangle about 3 mm thick.
• Brush the entire surface with melted butter.
• Add vanilla to the butter if desired.

Step 4: Add the Sugar

• Sprinkle the sugar mixture evenly over the pastry.
• Press it gently with a rolling pin so it sticks.

Step 5: Cut the Strips

• Use a knife or pizza cutter.
• Cut strips about 2 cm wide and 15–18 cm long.

Step 6: Twist

• Hold each strip at both ends.
• Twist 4–6 times.
• Place on the baking tray, leaving space between each twist.

Step 7: Egg Wash

• Brush each twist lightly with beaten egg.
• Sprinkle a little extra sugar on top for extra crunch.

Step 8: Bake

Bake for 15–20 minutes, until:

• Deep golden brown
• Puff pastry has risen
• Sugar has caramelised

If one side browns faster, rotate the tray halfway through baking.

Step 9: Cool

• Leave on the tray for 5 minutes.
• Transfer to a wire rack to cool completely.
• The sugar coating will become crisp as it cools.

Optional Chocolate Finish

Once cool:

1. Melt 100 g chocolate.
2. Dip one end of each twist.
3. Place on baking paper.
4. Let the chocolate set before serving.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Re-crisp in a 170°C oven for 3–5 minutes if needed.

Tips for the Best Results

• Keep the pastry cold; warm pastry is harder to twist.
• Don’t overfill with sugar, as excess can burn.
• Use coarse sugar for extra crunch.
• Chill the twisted strips for 10 minutes before baking to help them hold their shape.
• Bake until well browned for the flakiest, crispiest texture.

Variations

• Lemon Sugar: Add the zest of 1 lemon to the sugar.
• Orange Spice: Mix orange zest with cinnamon and nutmeg.
• Vanilla Twist: Use vanilla sugar instead of plain sugar.
• Nutty Twist: Sprinkle finely chopped pecans or almonds before twisting.
• Festive Version: Add mixed spice and finish with a light icing drizzle.

These sugar twisted puff pastry rolls are best served slightly warm with tea, coffee, or hot chocolate, offering a crisp, buttery texture with a sweet caramelised finish.