Step 1

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F (200°C). Line 2 baking sheets with Silpat baking mats or parchment paper.

Step 2

On a lightly floured work surface, roll out the puff pastry into a 16-by-10-inch (40-by-25-cm) rectangle, with a long side facing you. Brush the entire surface of the pastry lightly with the egg mixture, then sprinkle the desired topping over the surface and press down slightly. Sprinkle lightly with salt. Using a lightly floured sharp knife or pastry cutter, cut the pastry lengthwise into strips 1 inch (2.5 cm) wide.

Step 3

Working with 1 pastry strip at a time, start in the middle and twist the strip in the opposite direction 3 times on each side to form a spiral. Transfer to a prepared baking sheet and press the ends of the pastry into the Silpat mat to prevent it from unraveling while baking. Repeat with the remaining pastry strips, spacing them 1 inch (2.5 cm) apart. Place in the freezer for 15 minutes.

Step 4

Bake until the pastries are deep golden brown and puffed up, 14 to 17 minutes. Let the pastries cool on the baking sheets for 5 minutes, then serve warm or at room temperature. Makes about 16 twists.

Step 5

Williams Sonoma Test Kitchen