Servings: Makes 24 straws
- 1 puff pastry sheet (1/2 of 17.3-ounce package)
- 1/4 cup jam (such as blackberry or currant), preferably seedless
- 2 tsp. sugar
- 1/2 tsp. cinnamon
Roll pastry sheet to a 12" x 16" rectangle. Cut crosswise into 2 (8" x 12") rectangles. Brush 1 rectangle with jam and place second sheet on top. Mix sugar and cinnamon together and sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other side. Cut pastry into 24 (1/2-inch-wide) strips; leave flat or twist. Transfer to 2 parchment-lined baking sheets, keeping 1 1/2 inches between them. Chill tray for 20 minutes. Meanwhile, preheat oven to 400°.
Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.