Serves: About 18 twists1) Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1cm) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.