Sweet and Spiced Straws0 Reviews
- Prep: 50 min
- Cook: 55 min
- Ready In: 1 hr 45 min
“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.” - by Campbell's Kitchen
Original recipe yields 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.
Amount Per Serving (24 total)
- 62 cal
- 3 g
- 7.8 g
Based on a 2,000 calorie diet
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