Lemon and Anise Sugar Twists

• Sugar
• 1 sheet frozen puff pastry (half of 17 1/2-ounce package), thawed
• 1 egg beaten with 1 teaspoon milk (glaze)
• 3 tablespoons sugar
• 1 teaspoon grated lemon peel
• 2 teaspoons aniseed

1. Preheat oven to 350F.
2. Sprinkle work surface with sugar.
3. Set pastry atop sugar and roll out to thickness of 1/8 inch.
4. Brush with egg glaze.
5. Combine 3 tablespoons sugar and lemon peel in small bowl.
6. Sprinkle over pastry.
7. Sprinkle with aniseed.
8. Cut pastry crosswise into 1-inch-wide strips.
9. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet.
10. Bake until golden brown and crisp, about 20 minutes.
11. Cool pastries on rack.

sugar, pastry, egg, sugar, aniseed

Taken from www.epicurious.com/recipes/food/views/lemon-and-anise-sugar-twists-1137 (may not work)