Classic Baked Cinnamon Twists

1.Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2.In a small bowl, combine the granulated sugar, ground cinnamon, and pinch of salt. Mix well to create the cinnamon-sugar filling.

3.Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and gently roll it out slightly with a rolling pin to about 30x25 cm (12x10 inches).

4.Brush the entire surface of the puff pastry with half of the melted butter.

5.Evenly sprinkle half of the cinnamon-sugar mixture over the buttered pastry.

6.Fold the puff pastry in half lengthwise, bringing one long edge over to meet the other. Gently press down to seal.

7.Brush the top of the folded pastry with the remaining melted butter.

8.Sprinkle the remaining cinnamon-sugar mixture evenly over the top.

9.Using a sharp knife or pizza cutter, cut the pastry into 1.5 cm (0.6 inch) wide strips.

10.Take each strip and carefully twist it several times. Place the twisted strips onto the prepared baking sheet, leaving some space between them.

11.Brush the tops of the cinnamon twists with the beaten egg wash.

12.Bake for 12-15 minutes, or until golden brown and puffed. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm or at room temperature.