Sugared Butterfly Pastry Twists

Preheat your oven to 200°C (400°F) and line a large baking sheet with a silicone mat or non-stick paper.

In a small bowl, combine the granulated sugar and ground cinnamon until evenly mixed.

Sprinkle approximately half of the cinnamon-sugar mixture evenly over a clean work surface. Lay the cold puff pastry sheet directly on top of the sugar.

Lightly brush the top surface of the pastry with vanilla bean paste, then sprinkle the remaining sugar mixture over the top, pressing it gently into the dough with a rolling pin.

Find the center of the pastry sheet. Roll the left side tightly inward until it reaches the center mark. Repeat with the right side, rolling it inward until both rolls meet in the middle, resembling a double scroll.

Using a sharp knife, slice the log into 1cm thick pieces. Place them on the prepared baking sheet, leaving at least 2 inches between each to allow for expansion.

Gently pull the bottom of each slice slightly apart to emphasize the butterfly wing shape.

Bake for 15 to 20 minutes, turning them over halfway through the cooking time to ensure the sugar caramelizes evenly on both sides.

Transfer to a wire rack to cool completely, where they will become perfectly brittle and crunchy.