Preheat the oven to 180 degrees and prepare a large baking tray with baking paper or silicone.
In a medium-sized mixing bowl, whisk together the butter, sugar, and cinnamon until well blended.
On a surface lightly sprinkled with flour, we take a square of puff pastry and roll it out a little with a rolling pin in one direction until we get a rectangle.
Brush the entire rectangle from above with a light layer of the sugar-cinnamon mixture.
Fold the long end from both sides inward to get a spiral shape.
Using a knife or dough cutter, cut the strip from the middle into two long strips.
We twist the two strips on each other in a spiral way well until we reach a stage where we cannot roll more, then we form them by wrapping them on each other and forming a twisted shape.
Complete with the rest of the squares in the same way, then arrange them on the baking tray and brush them with the beaten egg mixture on top.
Bake for 20 to 25 minutes, until golden brown and puffed, then transfer to a wire rack to cool.
Serve warm or at room temperature with a cup of coffee.
Ingredients
Directions
Preheat the oven to 180 degrees and prepare a large baking tray with baking paper or silicone.
In a medium-sized mixing bowl, whisk together the butter, sugar, and cinnamon until well blended.
On a surface lightly sprinkled with flour, we take a square of puff pastry and roll it out a little with a rolling pin in one direction until we get a rectangle.
Brush the entire rectangle from above with a light layer of the sugar-cinnamon mixture.
Fold the long end from both sides inward to get a spiral shape.
Using a knife or dough cutter, cut the strip from the middle into two long strips.
We twist the two strips on each other in a spiral way well until we reach a stage where we cannot roll more, then we form them by wrapping them on each other and forming a twisted shape.
Complete with the rest of the squares in the same way, then arrange them on the baking tray and brush them with the beaten egg mixture on top.
Bake for 20 to 25 minutes, until golden brown and puffed, then transfer to a wire rack to cool.
Serve warm or at room temperature with a cup of coffee.
