Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 tsp (3g) Fine sea salt
  • 1 cup (225g) Unsalted grass-fed butter, very cold and cubed
  • 1/2 cup (120ml) Ice-cold water
  • 1/4 cup (50g) Coconut sugar or light brown sugar
  • 2 tbsp (15g) Ground Saigon cinnamon
  • 1 tbsp (14g) Melted grass-fed butter
  • 1/2 cup (60g) Organic powdered sugar
  • 1 tbsp (15ml) Unsweetened almond milk or skim milk
  • 1/2 tsp (2ml) Pure vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour and sea salt. Toss the cold, cubed butter into the flour mixture.
  2. Using a pastry cutter or your fingers, press the butter into the flour until you have large, flat flakes. Do not over-mix; the butter should remain in distinct chunks.
  3. Pour in the ice-cold water and stir until a shaggy dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  4. On a floured surface, roll the dough into a rectangle.
  5. Brush half of the dough surface with 1 tablespoon of melted butter.
  6. Mix the coconut sugar and Saigon cinnamon together. Sprinkle the mixture evenly over the buttered half of the dough.
  7. Fold the dough over the filling. Cut into 1-inch strips, twist each strip tightly, and place on a baking sheet lined with parchment paper.
  8. Bake at 400°F (205°C) for 15 minutes or until the crust is mahogany-colored and crisp.
  9. Whisk together the powdered sugar, almond milk, and vanilla extract. Drizzle the glaze over the warm twists before serving.