Sugar & Spice Pastry Straws
Loaded with cinnamon-sugar and minced pecans, these tea-time pastries are real crowd-pleasers, that are made easy with puff pastry sheets.
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
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
Instructions
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.
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.
Sugar & Spice Pastry Straws
Loaded with cinnamon-sugar and minced pecans, these tea-time pastries are real crowd-pleasers, that are made easy with puff pastry sheets.
Directions
Print
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, beaten1 tablespoon water0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions0.667 cup finely chopped pecans0.5 cup sugar0.5 teaspoon ground cinnamon
Peanut Butter Banana Swirl Tacos
This tasty taco features whole wheat cinna...
Berry Bordeaux Desserts
Rich butter cookies are layered with light...
Dessert Mini Wraparounds
Keep these bite-size sweets in the cookie ...
Southern Pecan Crisps
These easy mini pecan tarts feature puff p...