Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Mix cinnamon and sugar together in a small bowl, then spread onto a plate. Set aside.
Unfold one puff pastry sheet on a lightly floured surface.
Using a rolling pin, gently roll out the puff pastry to help remove the fold lines. Roll the sheet out to about 10 inches wide and ⅛ inch thick.
Use a sharp knife or pizza cutter and slice the dough into 1 inch strips down the length of the dough, then cut down the center to divide the strips into two.
Pick up a strip of dough and brush water onto each side. Press the dough into the cinnamon sugar mixture.
Then twist each strip and place on the parchment lined baking sheet.
Pinch them securely on each end.
Place the tray in the refrigerator to chill the dough for 30 minutes before baking.
Bake for 18-20 minutes.
Pastry should be puffed up, caramelized and slightly browned.
Remove from the oven and transfer twists to the cooling rack.
Notes
Place the tray of pastry back into the refrigerator for 30 minutes before baking.
This will help chill the butter one more time so when it heats the hot oven, the butter in the dough melts during baking, it produces steam, which helps to lift the layers of pastry and create a light, flaky texture.