Defrost the amount of puff pastry sheet you intend to use– I usually put my dough in the fridge over night to defrost.
First, preheat oven to 400.
On a lightly floured surface roll out the puff pastry dough. If you are making more than one kind of pastry twist, cut the dough according to flavor – in this case, I am making strawberry, cinnamon sugar, and chocolate.
Cut the dough in half to create the top and bottom part of your pastry. I usually fold my dough in half and then insert the knife into the crease to ensure that the top and bottom of my pastry sheet are the same size.
Spread the topping(s) onto the bottom part of the pastry sheet. For the jam/jelly I microwave a small amount for about 5-10 seconds so that it will spread easier. The chocolate syrup I just drizzle on and spread. For the cinnamon sugar twists I first spread the butter, then add a sprinkling of sugar and cinnamon.
Next, place the top of your pastry sheet over the toppings and gently use your fingers to press down to ensure that the two pieces stay together.
Cut the pastry sheet into 1 inch strips.
Twist the strips and place them on a parchment paper or oil sprayed foil.
Place the pastry twists in the oven for about 10 minutes – or until golden brown.