Sweet and Spiced Straws
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"Pepperidge Farm® Puff Pastry Sheets are sprinkled with a sweet and spicy combination of sugar, cinnamon, red pepper and paprika, cut into strips, twisted and baked until the pastry is golden."
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Ingredients1 h 45 m servings 62 cals
Original recipe yields 24 servings (24 straws)
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 350 degrees F. Lightly grease or line 2 baking sheets with parchment paper. Stir the egg and water with a fork in a small bowl.
- Mix the sugar, red pepper, paprika and cinnamon in a small bowl. Sprinkle half of the mixture on a work surface. Unfold the pastry sheet and place on the sugar mixture. Sprinkle the remaining sugar mixture over the pastry. Roll the sheet to a 14-inch square. Fold the pastry in half, to make a 14x7-inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2-inch wide) strips. Twist the strips and place 2 inches apart, on the prepared sheet, pressing down the ends. Brush the twists with the egg mixture. Refrigerate for 30 minutes.
- Bake for 20 minutes or until golden. Let cool on a wire rack for 5 minutes. Serve warm.
Per Serving: 62 calories; 3 g fat; 7.8 g carbohydrates; 1 g protein; 8 mg cholesterol; 53 mg sodium. Full nutrition