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This wasn’t the first cinnamon twist recipe I tried, but this will definitely be my last. The most disappointing ones were made from commercial puff pastry, but once I tried Braker’s cottage cheese dough, I thought convenience be damned this is the one and only recipe for cinnamon twists. [Next in line will be the cheese twists.] Half a batch of cottage cheese dough yields 16 good sized cinnamon twists. They last well, four of them lasted beyond the first day and they were still crispy and fabulous. After that I don’t know, because they were gone by mid morning. My cinnamon twists were larger and didn’t require the fuss Braker’s petit sized twists did. Therefore I omitted a lot of what I thought were unnecessary steps and as it turned out indeed what I left out would have been superfluous.
1/2 batch of cottage cheese dough
Cinnamon Sugar:
2/3 cup sugar
1/2 tsp ground cinnamon
• Adjust rack to lower third of oven and preheat oven to 350F.
• Line a large cookie sheet with parchment paper. Do not grease.
• In a small bowl, combine sugar and cinnamon.
• Sprinkle half of the cinnamon sugar on a work surface and start to roll the dough over the cinnamon sugar.
• Aim for a 48X7 inch rectangle and as you roll, turn the dough over several times.
• Continue to add cinnamon sugar so the dough won’t stick to the surface and that both sides are well coated with cinnamon sugar. I used up most of the cinnamon sugar.
• With a pizza cutter cut the rectangle into 16 strips.
• To twist strip, hold each end between thumb and forefinger.
• Turn one end toward you and the other one away until twisted 3 or 4 times.
• It is best to twist strip loosely rather than too tight.
• Place strips, 1 inch apart on the parchment lined cookie sheet.
• Press both ends of the strips into the parchment to anchor them.
• Bake for 15 minutes, or until light golden brown.
• Cool in pan on a rack.
• Store the strips in an airtight tin at room temperature.



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