Sunday, October 18, 2015

Cinnamon Twists

  • 375g/12oz sheet ready rolled puff pastry
  • 2tbsp butter, melted and slightly cooled
  • 3tbsp light brown sugar
  • 3/4tsp ground cinnamon
  • 1/2 cup light cream cheese
  • 1/4 cup icing sugar, sifted
  • 1/4tsp vanilla extract
  • 1tbsp milk
  1. Preheat oven to 350F and line 2 baking sheets with parchment.
  2. Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
  3. Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
  4. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
  5. Slice into strips, about 1 inch thick.
  6. Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
  7. Place twists on baking sheet, 6 to a sheet with 2 inch gaps between them.
  8. Place in oven for 10-12 minutes until risen, puffy and golden.
  9. Leave to cool on the sheets completely.
  10. Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
  11. Either drizzle over the twists or place in a small bowl to dip the twists in.
  12. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Red Rub Seasoning

What you’ll need:
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
1 cup 1 ½ Tbsp granulated garlic
¼ cup chili powder
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp cayenne pepper

How to make it:
Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass container until ready to use.  Makes 2 ¾ cups.