Pumpkin-Pie-Spice Twists
From “Laura in the Kitchen” by Laura Vitale
Makes 15 twists
2 tablespoons sugar ¾ teaspoon pumpkin-pie
spice ½ teaspoon finely grated orange zest ¹⁄8 teaspoon salt 1 sheet puff pastry (about 10 by 15 inches), thawed 1 large egg, whisked with 1 tablespoon milk or water
Instructions: Line a baking sheet with parchment paper. In a small bowl, mix together the sugar, pumpkin-pie spice, orange zest and salt.
Carefully unfold the puff pastry sheet onto a lightly floured surface and use a floured rolling pin to roll it into an 11-by-15-inch rectangle. Brush the surface of the puff pastry evenly with the egg wash, leaving about 1⁄3 of the wash for a final brushing.
Sprinkle all of the spiced sugar evenly over the surface.
Using a sharp knife or a pizza cutter and a straightedge, cut the pastry crosswise into 1-inch strips, making 15 strips.
Pick up one strip and twist one end clockwise a few turns while holding the other end still, allowing the pastry to loosely twist around itself like a corkscrew.
Transfer to the baking sheet, leaving about 1 inch between the twists. Continue with the remaining strips, arranging them on the baking sheet as you finish them.
Brush the twists gently with more egg wash. Pop the baking sheet into the freezer for 15 minutes.
Meanwhile, preheat the oven to 400 degrees. Bake the twists until light golden brown all over, about 20 minutes.
Let cool on the sheet for at least 10 minutes before serving warm or at room temperature.