Ingredients:

  • 1 sheet (250g) high-quality all-butter puff pastry, cold
  • 1 tbsp grass-fed butter, melted
  • 1/4 cup coconut sugar
  • 2 tbsp ground Saigon cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 tsp espresso powder
  • 1/4 cup plain Greek yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp pure vanilla bean paste

Instructions:

  1. Preheat the oven to 400°F (200°C). <small>Note: A hot oven is non negotiable for the puff factor.</small>
  2. Mix the coconut sugar, Saigon cinnamon, sea salt, and espresso powder in a small bowl.
  3. Unroll the cold puff pastry onto a piece of parchment paper.
  4. Brush the surface with the melted grass fed butter. Ensure the coating is thin and even to prevent sogginess.
  5. Sprinkle the cinnamon sugar mixture generously over the entire surface of the pastry sheet.
  6. Slice the dough into 12 even strips using a pizza cutter.
  7. Twist each strip by holding both ends and rotating in opposite directions. Do this until you see a tight spiral.
  8. Place the twists on the prepared baking sheet, leaving an inch of space between them.
  9. Bake for 15 minutes until the pastry is deeply golden and the sugar is bubbling.
  10. Whisk the Greek yogurt, maple syrup, and vanilla bean paste together while the twists cool slightly.