Puff Pastry Cinnamon Pretzels with Glazed Mango Jam

You do remember my recipe for Rough Puff Pastry don’t you? After those Chocolate Turnovers, these Pretzels were the outcome of that last bit of left over dough. I made quite a good sized batch of the puff pastry sheets that lasted in the freezer for over a week. Generally, Pretzels are yeasted, however its their characteristic shape that brings them their name. These Pretzels are hardly any effort and if I had to say just thaw the pastry sheet, cut, twist and bake, I would be knocked down for posting it here! So I jazzed it up a bit more by elegantly flavoring them with cinnamon sugar and baking them to crisp. That Aam Murabba glaze got them a complete makeover. Sinfully simple, yet deliciously yum!

Pretzel goodness baking in the oven with all that sinful butter oozing out of the dough

Puff Pastry Cinnamon Pretzels with Glazed Mango Jam

INGREDIENTS

1 sheet homemade puff pastry dough rolled, (or store bought)
1 tsp. homemade Aam murabba / Mango Jam
1 tsp. cinnamon powder
1 tbsp. powdered sugar

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix the cinnamon along with sugar and set aside. Roll out the pastry sheet dough. Cut 1 inch thick, 6 cm long strips. Using your forefinger hold one end of the strip, while you use your other hand to twist the strip 2-3 times, circling to bring both the strips close to each other. Place it on the baking tray, tucking the edges neatly underneath. Sprinkle the cinnamon sugar on them and bake in a pre-heated oven to 25-30 mins, till golden brown and baked.

Allow them to cool down for 5 minutes. While still warm, slather some mango jam or homemade Aam murabba.

Warm, crisp and sinful with that slash of some jam, enjoy them with your cup of tea!