Puff Pastry Twists

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Pastry twists:

  • 1 sheet frozen puff pastry, thawed
  • ½ C unsalted butter, melted
  • ¾ C Pioneer® Sugar
  • 2 ½ tsp. cinnamon


  • 1 C milk
  • 8 oz semi-sweet or milk chocolate, chopped
  • ¼ C creamy peanut butter


  1. Preheat the oven to 400° F. Line a sheet pan with parchment or buttered waxed paper; set aside.
  2. Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
  3. In a small bowl, toss together the Pioneer® Sugar and cinnamon. Sprinkle evenly over the pastry. Working lengthwise cut the pastry in half and then cut each half into 6 even strips, each ¾-inch wide. Twist the strips to make long twisted ‘straws’. Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.


  1. Heat the milk in a saucepan. Pour the hot milk over chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
  2. To serve, place the twists on a tray and serve with the sauce along side for dipping.
Puff Pastry Twists
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.