yields ~12-14 twists
The Bits and Bobs:
1 package puff pastry dough, defrosted
1/3 cup brown sugar
1/3 cup sugar
1 1/2 tsp ground cinnamon
On a well floured surface, roll out the defrosted puff pastry dough slightly. The rectangle will be roughly 12 inches x 18 inches. Cut the sheet of dough into 14 strips (roughly 1 inch x 12 inches). Line two baking sheets with silpats or parchment paper (or work in two batches if you only have one sheet pan).
On a plate or sheet pan, mix together both sugars and the cinnamon. Brush one side of each strip of dough with a little water, then press the wet side of the dough into the cinnamon sugar mixture so there is a somewhat thick layer of sugar adhered to the dough. Hold either side of the strip, twist in opposite directs to achieve the spiral effect. You will want to twist somewhat tight as they will open as they bake. Lay each twist onto the baking sheet, pressing down the ends to hold in place. Place 6 or 7 twists on each sheet pan.
Once you have all the dough twisted and on the sheet pans, place the twists in the freezer for 15-20 minutes to allow to harden slightly. This step will help the twists maintain their shape as they bake.
Preheat the oven to 400*F. Take the sheet pan straight from the freezer into the oven. Bake for 12-15 minutes, or until the pastry is golden brown and the sugar has caramelized. Allow to cool completely on the sheet pan.