ALMOND PUFF PASTRY TWIST COOKIES
Serves: 12
ALMOND PUFF PASTRY TWIST COOKIES
Ready in: 30 MinTotal time: 30 Min
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/4 cup crystallized sugar
- 1/4 cup finely chopped slivered almonds
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons confectioners' sugar, for dusting
Instructions
- On a lightly floured surface, roll puff pastry into a 12-by-12-inch rectangle. Line a baking sheet with parchment paper.
- In a small bowl, mix sugar and almonds. In another bowl, combine egg yolk and water. Brush egg mixture over puff pastry. Sprinkle half the sugar/almond mixture evenly over pastry, then turn pastry over and brush second side with egg mixture. Sprinkle remaining sugar mixture over this side of pastry. Cut into 1/2-inch-wide strips that are about 12 inches long. Take each strip and gently twist from both ends about 4 times.
- Place twisted sticks on the parchment lined baking sheets as straight as possible and 1-1/2 inches apart. Refrigerate 30 minutes. If some come untwisted, twist them again. Preheat oven to 350°F. Bake 20 minutes or until puffed and golden. Transfer to a wire rack to cool. Dust the cookies with confectioners' sugar.