- 14 ounces all-butter puff pastry, defrosted
- 1/2 cup sugar
- 1/2 tablespoon cinnamon
- 1 cup raisins
- 3 tablespoons butter, melted
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together sugar and cinnamon.
Lay puff pastry out on a clean surface so that the long side of the rectangle is closest to you. Brush surface with melted butter.
Sprinkle cinnamon sugar evenly across puff pastry, then cover with raisins.
Fold puff pastry in half horizontally. Cut into about 12 1-inch, vertical strips.
Lightly press down sides of first strip to keep filling inside. Carefully twist strip into a spiral. I found it was easiest to do this while keeping the twist as close to my work surface as possible. Continue to twist remaining strips.
Carefully transfer twists to prepared baking sheet. Bake twists until golden, about 30 minutes.