Banana Cinnamon Puff Pastry Twists

Table of Contents

- Sugar: 2 tablespoons
- Cinnamon: To taste (about 1/2 teaspoon recommended)
- Bananas: 2 (medium-sized, ripe)

Thaw the Puff Pastry:
- - If using frozen puff pastry, allow it to thaw for about 15-20 minutes at room temperature. It should be soft enough to handle but still cold.
- Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm). This will make the pastry crispier and easier to work with.
Cut the Puff Pastry:
- - Using a sharp knife or a pizza cutter, cut the pastry into strips, about 1 inch (2.5 cm) wide and 5-6 inches (13-15 cm) long. The number of strips will vary depending on the size of your puff pastry sheet.

1. Slice the Bananas:
  - Peel and slice the bananas into thin pieces. Try to keep them even in thickness so they cook uniformly.

Mix Sugar and Cinnamon:
- In a small bowl, mix 2 tablespoons of sugar with cinnamon. Adjust the amount of cinnamon based on your preference; about 1/2 teaspoon gives a nice, warm flavor.

Add the Banana and Cinnamon-Sugar Mixture:
- - Place a few slices of banana on each strip of puff pastry, slightly overlapping them. Sprinkle the cinnamon-sugar mixture over the bananas.
Fold and Twist:
- - Carefully fold each strip in half lengthwise to cover the bananas, pressing the edges gently to seal.
  - Twist the folded strip a few times to create a spiral or twist shape.

1. Prepare the Egg Wash:
  - Crack the egg into a small bowl and beat it with a fork. Use a pastry brush to lightly brush the egg wash over each twist. This will give the pastry a beautiful golden color as it bakes.

1. Bake:
  - Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place the twists on it, leaving space between each one.
  - Bake for 15-20 minutes, or until the pastry is puffed and golden brown.

Dust with Powdered Sugar:
- Remove the twists from the oven and allow them to cool slightly. Before serving, dust with powdered sugar for a touch of sweetness and an elegant finish.