I like this with an orange glaze, or icing, filled with an orange flavoured whipped cream (the orange flavour should be subtle, sweeten if liked but I prefer it unsweetened). Alternately, fill with a lovely citrus flavoured confectioner´s custard or a fabulous Citrus Crème Patisserie.
250 grams all butter puff pastry, chilled
30 grams (1/4 stick) unsalted butter, melted
100 grams (1/2 cup) natural brown sugar
1 level tbsp ground cinnamon
65 grams (1/3 cup) unrefined caster sugar
30 ml (2 tablespoons) fresh orange juice
15 ml (1 tbsp) orange liqueur
- Line a baking sheet with greaseproof paper or a silicone mat
- Roll out the pastry dough to a rectangle three times longer than wide (if using ready rolled, fold each corner into the centre (to make a square envelope), fold into a rectangle then roll out to a rectangle three times longer than wide).
- Brush the whole surface with half of the butter
- Scatter over half of the cinnamon sugar, fold one third into the centre, place opposite side on top
- Seal the edges with a rolling pin, turn 90 degrees and repeat steps 1 to 3 once more, wrap in clingfilm and chill for 30 minutes.
- Whisk the cinnamon and sugar until combined.
- Remove dough from the refrigerator and transfer to a lightly floured work surface.
- Preheat oven to 205ºC, 400°F or gas mark 6.
- Lay the pastry sheet onto a lightly floured work surface, cut into 3 strips along the fold marks then cut each strip into 4 rectangles
- Place the pastries onto the baking sheet and bake for 15 minutes or until a light golden brown
- Put the baking sheet onto a wire rack and leave the pastries to cool for 10 minutes
- Split each pastry into 2 layers – 24 in total.
- Bake for between 25 to 35 minutes, or until a light golden brown, allow to cool on the baking tray.
- When cool, split and fill with whipped cream or confectioner´s custard flavoured with orange and drizzle with the glaze.
- While cinnamon sugar twists are cooling, prepare the glaze.
- Put the zest, sugar and orange juice into a saucepan set over a low heat and stir until dissolved, bring to the boil and boil rapidly for about 1½ to 2 minutes for a light syrup.