2 boxes puff pastry sheets (17-1/4 oz)
8 oz cream cheese, room temperature
6 tablespoons granulated sugar
1/2 tsp vanilla
1 tsp cinnamon, mixed with 1/2 cup granulated sugar
1 cup powdered sugar
1-2 tablespoons milk
As you open the boxes of puff pastry, you will see each sheet is folded into thirds. Lay each piece on a sheet of waxed paper to thaw before attempting to unfold the dough. This will take about 20-30 minutes. Meanwhile, combine the cream cheese, 6 Tablespoons sugar, egg, and vanilla. Mix until creamy and set aside.
Also take the time to mix powdered sugar and milk in a separate bowl, beating until smooth, to make a drizzly glaze.
Preheat oven to 400. After dough has thawed, gently unfold and cut each piece of dough where the fold lines are. Spread one piece of dough with the cream cheese mixture, spreading all the way to the edge. Lay one of the other pieces of dough on top of the cream cheese.
Not cut lengthwise through both layers of dough and cream cheese filling every 1/2 inch. Twist each strip and lay on a wax paper-lined cookie sheet. (I used a large baking stone instead). Repeat with remaining dough until all twists are lined up on the baking sheets. (If you only have one large baking sheet, do the first half and wait until the first batch is done cooking)
Sprinkle twists lightly with the cinnamon and sugar mixture.
Bake twists 14-16 minutes or until light golden brown. Remove from baking sheets and place on cooling rack. Drizzle with glaze.
I made these for breakfast this past Sunday morning at church and got many compliments! They are very easy to make and look like something out of a bakery!
Check out Shannon at Rocks In My Dryer for more helpful hints and recipes!