Page 35 - Englosh Version
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Recipe






              INGREDIENTS


              2 sheets Pepperidge Farm Puff Pastry 1 package
              1 egg
              1 tablespoon water
              3 tablespoons sugar
              1 1/2 teaspoons cinnamon
              1/2 cup pecans chopped
              Powdered sugar op�onal


              INSTRUCTIONS


              - Thaw puff pastry sheets according to package direc�ons (about 40 minutes).
              - Preheat oven to 400*F


              - Gently unfold the pastry sheets onto a floured work surface.
              - In a small bowl beat the egg and water with a fork un�l combined. Brush one sheet of the pastry
              with the egg wash.


              - Combine the sugar and cinnamon, then sprinkle about 1 tablespoon of the mixture onto the pastry
              that has just had the egg wash added.

              - Add the chopped pecans, then another tablespoon of cinnamon sugar, try to distribute evenly all
              over the pastry sheet.


              - Brush the second sheet of puff pastry with egg wash, then put the egg side down on top of the
              pecan/cinnamon/sugar pastry. Use a rolling pin to roll on top of the pastry sheets and seal the two
              sheets together.


              - Use a pizza cu�er to slice the pastry into strips about 1 inch wide. You can make short strips (as
              pictured) or long (full sheet) size.

              - Move the strips to a parchment paper lined baking sheet and twist twice, and then press the ends
              down onto the baking sheet.


              - Gently brush the twists with egg wash and top with the remaining cinnamon-sugar mixture.














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