Wednesday, February 4, 2009

Cinnamon twigs

One bite of these aromatic pastry sticks and Santa will know you've been good!

Preparation Time 20 minutes
Cooking Time 10 minutes
Makes about 40


* 2 tbs caster sugar
* 1/2 tsp ground cinnamon
* 1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
* 1 egg white, lightly whisked
* 2.5m ribbon, cut into 10 pieces

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl.
2. Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture.
3. Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool. Use 1 piece of ribbon to tie 3-4 twigs together to make a small bundle. Repeat with the remaining twigs and ribbon.

Notes & tips
* You can store these pastries in an airtight container for up to 3 days.
* Tip: To keep these pastry sticks fresh, place them in a glass jar.
* Decorated with a pretty ribbon, a jar of cinnamon twigs also makes a lovely gift. Bundles of sweet pastry sticks make a great present or a tasty Christmas snack.

Australian Good Taste - Page 125
Recipe by Tracy Rutherford


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