Description
Festive, flaky puff pastry twists with a sweet peppermint glaze and crushed candy canes for a holiday treat.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1/4 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 large egg, beaten
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 2 candy canes, crushed
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold puff pastry sheet and brush with beaten egg. Sprinkle with granulated sugar and peppermint extract.
- Cut pastry into 1-inch wide strips. Twist each strip and shape into a candy cane on the baking sheet.
- Bake for 12-15 minutes until golden and puffed. Let cool completely.
- Whisk powdered sugar and milk to make a glaze. Drizzle over twists and sprinkle with crushed candy canes.
Notes
You can customize the seasonings to taste.