Sugary Cinnamon Twists

1 sheet of puff pastry
25 g 1 oz vegan margarine
2 Tblsp sugar
1/2 tsp cinnamon
Preheat the oven to 200 C, 180 F, Gas Mark 5. Grease two oven trays.
Brush the pastry with the margarine. Combine the sugar and cinnamon. Sprinkle this over the pastry. Cut the pastry in half. Turn one half over so the sugary side is down and place the other half , sugar side up, on top. press the two halves lightly together so they join. Cut the pastry into 1 cm 1/2 inch strips, lengthways. Twist each strip and place on the baking tray. Makes about 25 twists.
Bake for 10 minutes until the strips are brown and crisp. Place on a cooling rack.
Store in an airtight container.
Serve with afternoon tea, as an hors-d’-Oeuvre or to accompany a sweet.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Hors-d'Oeuvre, Sweets and Desserts and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s