Step by step method

1. To Make Rough Puff Pastry

2. 1. In a large bowl, mix the flour and salt.
3. 2. Add the chilled Stork Yellow Margarine and lightly rub it into the flour, leaving some larger pieces intact.
4. 3. Gradually add the ice-cold water, mixing until a rough dough forms. Do not overwork the dough.
5. 4. Turn the dough out onto a floured surface and shape it into a rectangle.
6. 5. Roll out the dough into a long rectangle, then fold the top third down and the bottom third up (like folding a letter).
7. 6. Rotate the dough 90 degrees, roll out again, and repeat the folding process 4–5 times, chilling the dough for 20 minutes between each fold.
8. 7. Once all the folds are completed, wrap the dough in cling film and chill for at least 1 hour before using.

9. To Make the Cinnamon Twists

10. 1. Preheat the oven to 200°C and line a baking tray with baking paper.
11. 2. In a small bowl, mix the castor sugar and cinnamon together.
12. 3. Roll out the puff pastry on a lightly floured surface into a rectangle (about 3mm thick).
13. 4. Sprinkle half of the cinnamon sugar mixture evenly over one half of the pastry.
14. 5. Fold the other half of the pastry over the cinnamon-coated side and gently press down.
15. 6. Cut the pastry into 2cm-wide strips. Twist each strip a few times and place on the lined baking tray.
16. 7. Brush with the beaten egg and sprinkle with the remaining cinnamon sugar.
17. 8. Bake for 12–15 minutes, or until golden and crisp.
18. 9. Allow to cool slightly before serving.