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Cinnamon Twists with Chocolate-Peanut Sa




Source of Recipe


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List of Ingredients







Ingredients:

1/3 cup plus 1/4 cup sugar (divided use)
1 teaspoon cinnamon
1 sheet of frozen puff pastry, thawed in the refrigerator
8 tablespoons unsalted butter, melted
1 cup milk
2 ounces semisweet or milk chocolate, coarsely chopped
¾ cup smooth peanut butter


Directions:




Line a sheet pan with parchment paper or a nonstick baking mat, or use a heavyweight nonstick pan. In a small bowl, toss 1/3 cup sugar with cinnamon. Unroll or unfold the pastry onto a lightly floured surface and roll a rolling pin over the surface to make it lie flat and smooth out any creases.

Brush the pastry with the melted butter and sprinkle the cinnamon sugar evenly over the surface. Working crosswise (cutting lines parallel to the shorter side of the pastry), use the tip of a sharp knife or pastry cutter to cut the pastry into ½-inch strips.

Lift up one end of each strip and twist it a few times, making long corkscrews (about 4 turns per strip). Transfer to the prepared pan and press both ends down onto the pan to secure the twists. Refrigerate the twists for 15 minutes.

Preheat the oven to 400 F. Bake the twists for about 20 minutes, or until puffed and golden brown.

To make the sauce, heat milk and ¼ cup sugar to a simmer. Place the chocolate in a bowl and pour the hot milk over it, whisking until smooth and melted. Whisk in the peanut butter until smooth. Keep warm in the saucepan, or refrigerate and reheat in the microwave for 1 to 2 minutes when ready to serve.

To serve, arrange the twists on a tray and pour the sauce into one big bowl or individual dipping bowls. Makes about 24 twists.


Recipe