Puff Pastry Cinnamon Twists in the Pressure Cooker
Flaky, golden puff pastry twists with a cinnamon sugar swirl made easily in the pressure cooker for a fast, flavorful treat.
Equipment
- 1 Mixing bowl for combining cinnamon sugar
Ingredients
Main ingredients
- 1 package puff pastry 14-ounce, thawed
- 1 egg large, mixed with 1 teaspoon water
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- ¼ teaspoon kosher salt coarse
- 1 flour for dusting
- extra sugar for sprinkling (optional)
Instructions
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Whisk together egg and water to make egg wash; set aside. Mix brown sugar, granulated sugar, cinnamon, and salt in a bowl.
- Dust surface with flour. Roll out puff pastry to 10x12 inches. Lightly brush with egg wash.
- Sprinkle half the cinnamon sugar mixture on half of the pastry. Fold over and press lightly to seal.
- Cut pastry into 1-inch strips and twist each strip several times.
- Place twists onto lined sheets. Brush tops with egg wash and optionally sprinkle with extra sugar.
- Bake for 20–25 minutes until golden brown and puffed.
- Let cool slightly before transferring to a wire rack to cool completely.
- To reheat, bake in oven or toaster oven at 350°F until warmed and crisp.
- Store in airtight container up to 2 days at room temp or freeze for later.
Notes
Try adding chopped nuts or raisins for texture. For a different taste, brush melted butter instead of egg wash.