PUFF PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
- In a small bowl, toss together the 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 3/4-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.
- To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
- To serve, place the twists on a tray and serve with the sauce along side for dipping.
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- You need to start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it.
- Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles.
- Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon.
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- Take your puff pastry dough out of the freezer and let it thaw out for a couple of hours on the counter or overnight in the fridge.
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- Unfold the puff pastry sheet onto a lightly floured countertop surface and then brush the melted butter onto its surface using a pastry brush.
- Take a small bowl and mix the brown sugar and ground cinnamon in it. Then sprinkle it over the pastry and pat it down to adhere with the butter.
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