To defrost the puff pastry simply keep the frozen package in the refrigerator overnight so you have the perfectly thawed dough to bake the next day.

Unfold and roll one puff pastry sheet on a baking mat or parchment paper. Use a large 12 inch round plate to mark the circle, and then cut with a pizza cutter. Gently remove the excess dough from outside of the plate. Repeat with the second sheet.

Place one of the cut rounds on parchment paper lined baking tray. Sprinkle the cinnamon sugar on the pastry sheet evenly leaving an inch of the outer edge. Using a pastry brush or finger tips, dab water on the outer edge and place the other rolled round on top. Press the edges firmly with your fingers so the 2 circles stick together. Then, press gently but evenly all over the 2 pastry sheet so the filling sticks between the 2 sheets.

Place a small cup upside down in the center and cut the pastry sheets into 4 equal parts using a knife starting from the center to the outer edges. Then cut each quarter into half. Next, cut each half into 3 parts. You should have a total of 24 strips.

Carefully separate each part and gently twist starting from the outer edge toward the center making sure not to pull the dough too much. Twist all of the 24 sections. Remove the center glass cup.

Optional Step – whisk the egg yolk with 2 teaspoons of water and lightly brush on top. For an eggless version, you can also lightly brush over melted butter or ghee.