Serves: 14
Total Calories: 11
Line a baking sheet with parchment paper (this sheet will be used to refrigerate the dough). Next, place two baking sheets on top of each other and line the top one with parchment paper. (Placing two sheets on top of each other will result in more even heat when baking the twists. However, if you have only one sheet, it will work almost as well.)
Combine the sugar and cinnamon in a small bowl and blend well.
Thaw the pastry sheet at room temperature for 30 minutes, then cut in half. Rewrap one half in plastic wrap and return to freezer. Wrap the remaining pastry sheet half in plastic wrap and allow it to sit in the refrigerator for several hours or overnight.
Lightly dust a sheet of parchment paper with flour. Unfold the thawed pastry sheet (it should measure approximately 5 x 9 inches) and place it on the paper. Turn to coat both sides in the flour. Refold the pastry sheet (it should now measure 3 1/2 x 5 inches) and place a piece of parchment paper on top. Using a rolling pin, flatten the pastry sheet into a 6-inch square (it does not have to be exact).
Brush the bottom half lightly with the beaten egg white and sprinkle the cinnamon mixture over the egg white within 1/2 inch of the edges. Fold the top half (or side without any egg white and cinnamon mixture) over and press the edges together. Place a piece of parchment paper on top of the pastry sheet and roll it into an 8 x 10-inch rectangle. Leave the parchment on top of the pastry sheet and place it on the prepared single baking sheet. Refrigerate for 1 hour.
Preheat the oven to 375°F. When the pastry sheet is firm, remove the parchment paper. Using a pizza cutter or sharp knife, cut the sheet crosswise into 1/4-inch strips. Working with 1 strip at a time, start in the center and work toward the end, twisting the dough in opposite directions until the strip looks like a long spiral. Trim the ends. Place each strip on the parchment-paper surface of the prepared doubled baking sheets, 1 inch apart. Press the ends down slightly to prevent the twists from curling up. Bake for 17 to 20 minutes, or until golden brown. Remove the baking sheet from the oven and place it on a cooling rack. After 5 minutes, loosen the twists from the sheet. When the Cinnamon and Sugar twists are cool, they can be stored in an airtight container or resealable plastic bag in the freezer for several weeks or at room temperature for up to 1 week.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Cinnamon and Sugar Twists recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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