Torcidas de massa folhada com canela

Ingredientes

• 100 g granulated sugar
• 1 Tbsp orange zest (finely grated)
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp salt
• 240 g puff pastry
• 60 g powdered sugar
• 1/2-1 Tbsp milk (or water)
• 1/2 tsp vanilla bean paste (or extract)

Modo de preparo

1. 1

   Preheat the oven to 200°C (400°F). Use a light colored non-stick baking sheet, or line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a bowl mix together the filling ingredients. 100 g granulated sugar, 1 Tbsp orange zest, 1.5 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/8 tsp salt

3. 3

   On a lightly floured surface, roll out the puff pastry sheet to about 11×12 in (28×30 cm). 240 g puff pastry

4. 4

   Gently brush the pastry all over with a little water using a pastry brush. Spread the filling so it's evenly over all the pastry. Use a rolling pin to gently press the sugar into the pastry.

5. 5

   Fold the pastry in half lengthwise, then use the rolling pin again to gently press down on the pastry to lightly compress it.

6. 6

   Use a pizza wheel or sharp knife to cut the dough into strips of around 1/2 inch (1.2cm).

7. 7

   Take a strip and twist it up, then knot it. Place on the prepared baking tray, then repeat with the remaining strips.

8. 8

   Bake for 20–25 minutes until puffed and deep golden.

9. 9

   In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth and pourable. Drizzle the glaze over the cooled knots after they have come from the oven and cooled for 10 minutes. 60 g powdered sugar, 1/2-1 Tbsp milk, 1/2 tsp vanilla bean paste