20 Servings of 1 each
1/2 lbs (230 grams) puff pastry sheets (found in the freezer section)
1/2 cup (100 grams) sugar
1/2 cup (100 grams) confectioners' sugar
1/2 tablespoon (8 ml water)
Defrost puff pastry for 30-45 minutes at room temperature or overnight in the refrigerator. Make sure it is still cool when you begin working with it.
Sprinkle a few Tbsp of the sugar on a clean dry work area. Roll pastry into a rectangle about 1/4” (0.6 cm) thick. Add the rest of the sugar as you roll, keeping the pastry well coated.
Turn the dough over several times so that it does not stick and so the sugar adheres to both sides. Slide the dough onto a baking sheet and refrigerate for 10-15 minutes.
Pre-heat oven to 375°F (190°C), grease baking sheets. Cut the dough into 1/2” (1.3 cm) strips and twist into corkscrews. Transfer to greased baking sheets and press ends of strips to pan to keep them from unwinding.
Refrigerate the strips on baking sheets if the dough is soft. Bake in batches in the middle of the oven for 10-12 minutes or jut until turning golden brown. Always let the baking sheet cool before using.
When wands are fully cooled you can decorate them by dipping the ends in melted chocolate or brushing parts with a quick glaze and sprinkling colored sugar on top of the glaze. Let dry on waxed paper.
For Quick Glaze
Mix confectioners sugar with water so that it is the consistency of honey.