Twisted Sugar Sticks



Twisted Sugar Sticks

1 (17-ounce) package frozen puff pastry

2 tablespoons sugar

2 teaspoons cinnamon

1 egg

2 teaspoons water

1 tablespoon butter or cooking oil spray

2 tablespoons flour

For the frosting:

2 tablespoons butter

2 cups confectioners’ sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Take the puff pastry out of the freezer and allow it to thaw completely, about 20 minutes. Heat the oven to 400 degrees. Mix the sugar and cinnamon in a bowl. In a separate bowl, gently beat the egg with the water.

Use the butter to grease a cookie sheet. Sprinkle the flour on a cutting board or counter. Unfold the puff pastry and spread it out on the surface. Cut the pastry into thin strips, about 1-inch wide and running the length of the pastry sheet. (Each sheet makes about 10 strips, for a total of 20.) Hold up each piece of dough by an end and twist counter-clockwise until fully twisted. Place on the cookie sheet.

Use a pastry brush or the back of a spoon to glaze strips with the egg wash. Sprinkle a bit of the cinnamon-sugar mixture on each. Bake about 12 minutes, until golden brown.

To make frosting, melt the butter by heating in a microwave for 10 to 15 seconds. Put the powdered sugar in a bowl, add the butter and mix. Stir in the milk and vanilla. Serve with sticks as a dip. Makes 20 portions.

Source: Adapted from “Kitchenability 101” by Nisa Burns.

Per portion: 200 calories, (50 percent from fat), 11.2 g fat, (3.5 g saturated, 5.7 g monounsaturated), 14 mg cholesterol, 2.2 g protein, 22.9 g carbohydrate, 0.5 g fiber, 80 mg sodium.

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