Ingredients:

  • 1 sheet Pre-rolled Puff Pastry (approx 245g), chilled
  • 45g (3 tbsp) Unsalted Butter, melted and cooled
  • 100g (1/2 cup) Light Brown Sugar, packed
  • 15g (2 tbsp) Ground Saigon Cinnamon
  • 1g (1/4 tsp) Fine Sea Salt
  • 120g (1 cup) Powdered Sugar, sifted
  • 30ml (2 tbsp) Heavy Cream
  • 5ml (1 tsp) Pure Vanilla Bean Paste

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Lay chilled puff pastry on a lightly floured surface and brush the entire surface with 45g of melted butter.
  3. Combine 100g brown sugar, 15g cinnamon, and 1g sea salt. Sprinkle evenly over the buttered pastry, pressing it down lightly with your palms.
  4. Using a pizza cutter, slice the dough into 1-inch wide strips. Hold both ends of each strip and twist in opposite directions 3–4 times.
  5. Place twists on the baking sheet, pressing the ends firmly into the parchment to anchor them.
  6. Bake for 12 minutes until golden and crackling.
  7. Whisk 120g powdered sugar, 30ml heavy cream, and 5ml vanilla paste until smooth. Drizzle over warm twists and allow to set.