Cinnamon Twisted Pastry Sticks

Puff pastry quality varies—choose block, not sheet, for better structure. Thaw fully but keep chilled until ready; warm dough is sticky, tears when rolling. Flour work surface lightly to prevent sticking; too much flour dries edges. Milk optional but crucial for even spice adhesion and color development. Nutmeg adds complexity but use sparingly—intense and can overpower cinnamon. Sugar type impacts texture; turbinado gives slight crunch difference versus fine granulated. Replace sugar with date sugar for whole-foods approach, though texture alters. Twisting technique traps air, creates flaky layers but over-twist tears dough causing leakages. Fresh cinnamon matters; stale powder dulls flavor.

Start with preheated oven. Cold pastry won’t rise well. Roll gently for even thickness; variable thickness means uneven bake—thin parts burn, thick stay raw inside. Cut strips uniformly; ragged edges reduce crispness. Brushing milk sparingly maximizes glaze without sogginess—use a pastry brush and dab excess off. Sprinkle spice sugar while milk wet, so it sticks, then turn over to coat both sides—better caramelization and flavor. Twisting is functional and aesthetic; gives character and prevents strips from flattening during bake. Space on pan is non-negotiable; overcrowding traps steam and softens pastry. Listen during baking: crackle means layers puffing; silence means under-bake; harsh dark color means burnt butter. Remove when golden, not brown to avoid bitter notes. Cool completely on wire rack—avoids moisture on bottom and keeps crispness. Storage airtight, at room temp only; refrigeration ruins the crunch. Reheat briefly in hot oven if soft before serving.