Prep

1. Preheat the oven to 400 F (200 C).
2. Line a sheet pan with parchment

   (Affiliate)

   paper.
3. Set out the puff pastry from the fridge for 5-10 minutes–just long enough for it to be easy to roll but still cold.

Roll the Puff Pastry

1. Sprinkle a work surface lightly with flour.
2. Roll out cold puff pastry into a rectangle a little less than 1/8″ thick.
3. It’s perfectly okay if your pastry sheet has uneven edges.

Cut the Pastry

1. Use a pizza wheel

   (Affiliate)

   to cut the pastry into strips, about 1″ wide along the long edge of the pastry.
2. Cut these pieces in half.
   

Sprinkle

1. Mix the turbinado sugar

   (Affiliate)

   with cinnamon (or pumpkin pie spice, chai spice blend, or apple pie spice). Sprinkle the top of the pastry liberally with the cinnamon sugar.
   

Twist

1. Hold on to the end of a piece of the pastry with both hands and then twist your hands in the opposite direction so that the pastry forms a twist.
   
2. Place the twist on the prepared baking sheet and then twist the other pieces of pastry.
   

Bake

1. Bake the twists until the pastry is crisp and golden, about 15-20 minutes.
   

Storing

1. Serve the twists in a jar, stored vertically. Twists can be kept in an airtight container for up to one week.