Description
Cinnamon Twist Pastry Pie
Ingredients:
2 sheets puff pastry, thawed
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 egg, beaten (for egg wash)
For Garnish (optional):
Powdered sugar for dusting
Instructions:
1. Prepare the Cinnamon Mixture:
In a small bowl, mix sugar and cinnamon until well combined
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2. Roll Out the Puff Pastry:
Preheat your oven to 375°F (190°C)
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Roll out one sheet of puff pastry onto a lightly floured surface. Brush with melted butter and sprinkle generously with the cinnamon-sugar mixture
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Place the second sheet of puff pastry on top, pressing gently to adhere.
3. Cut and Twist:
Using a sharp knife, cut the layered pastry into long strips (about 1-inch wide).
Twist each strip gently and arrange them in a spiral pattern in a pie dish, starting from the center and working outward
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4. Brush with Egg Wash:
Brush the entire pastry with beaten egg for a golden finish
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5. Bake:
Bake for 25-30 minutes or until the pastry is puffed and golden brown
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6. Serve:
Let cool slightly and dust with powdered sugar if desired. Slice and enjoy warm or at room temperature
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Step-by-Step Guide
Follow these detailed instructions for a perfect pastry every time. First, ensure your puff pastry is fully thawed but still cold, which is crucial for flaky layers. On a lightly floured surface, roll the first sheet to a 10×12 inch rectangle. Brush with half the melted butter, then evenly sprinkle with half the cinnamon-sugar. Place the second rolled sheet on top, pressing gently. Brush the top with the remaining butter and sprinkle the rest of the cinnamon-sugar. Using a pizza cutter or sharp knife, cut the rectangle into 12-14 long, 1-inch wide strips. Working one strip at a time, gently twist the ends in opposite directions 3-4 times. Carefully coil the twisted strip into the center of a greased 9-inch pie dish. Continue coiling the strips around the center, pressing ends together to form a single, cohesive spiral “pie.”
Serving Suggestions
This versatile pastry is perfect for any occasion. Serve warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent dessert. For a brunch centerpiece, pair it with a side of fresh berries and a drizzle of salted caramel sauce. It also makes an excellent companion to a cup of coffee or a chai latte. For a festive touch, prepare a simple glaze with powdered sugar, milk, and a dash of vanilla, and drizzle it over the cooled pastry before serving.
How-to Summary
In summary, create this stunning dessert by layering two sheets of butter-brushed, cinnamon-sugared puff pastry. Cut the layered pastry into strips, twist each one, and then coil them tightly in a pie dish to form a beautiful spiral. Brush with egg wash and bake at 375°F (190°C) for 25-30 minutes until deeply golden and puffed. The result is a pull-apart pastry with buttery, flaky layers and a warm cinnamon flavor.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble the entire pastry spiral in the dish, cover it tightly, and refrigerate for up to 24 hours. Brush with egg wash and bake directly from the fridge, adding 2-3 extra minutes.
My pastry didn’t puff much. What went wrong?
The most common cause is the pastry becoming too warm. Ensure ingredients are cold, work quickly, and avoid over-handling the dough. Also, confirm your oven is fully preheated.
Can I use a different sugar?
Absolutely. Brown sugar will give a deeper, molasses-like flavor. For a crunchier top, use coarse or demerara sugar for the final sprinkle.
How do I store leftovers?
Store cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven or air fryer to restore crispness.
Can I add nuts or fruit?
Yes, finely chopped pecans or walnuts can be mixed into the cinnamon sugar. For fruit, a thin layer of finely diced apple or pear between the pastry sheets adds wonderful moisture and flavor.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not over-twist the pastry strips, as this can stretch the dough and inhibit rising. Ensure you press the ends of the strips together firmly when coiling to prevent the spiral from falling apart after baking. Do not skip the egg wash, as it is essential for color and sheen. Avoid under-baking; the pastry should be a deep golden brown to ensure the bottom layers are fully cooked and crisp. Finally, do not roll the pastry too thin, as it needs substance to create defined, flaky layers.
Conclusion
This Cinnamon Twist Pastry Pie is a show-stopping dessert that is surprisingly simple to create. With its impressive spiral presentation and irresistible combination of buttery puff pastry and cinnamon sugar, it is guaranteed to delight any crowd. By following the detailed steps and tips provided, you can master this elegant treat and adapt it to your taste. It’s the perfect recipe to add to your baking repertoire for a guaranteed delicious result every time.