24 servings

Hands on: 15 minutes

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Total time: 25 minutes

These classic pastries are usually brushed with sugar before baking. But add a little cocoa, and breakfast (or afternoon tea) becomes a lot more interesting.

1 sheet frozen puff pastry from a 17-ounce box, thawed

1/2 cup granulated sugar

1/4 cup Dutch-process cocoa

1 egg yolk

1 tablespoon milk

2 tablespoons confectioners' sugar, for dusting

Preheat oven to 350 degrees. On a lightly floured surface, roll the puff pastry into a 12-by-12-inch rectangle.

In a small bowl, mix sugar and cocoa. In another bowl, combine egg yolk and milk. Brush the egg mixture over the rectangle of puff pastry. Sprinkle half the sugar mixture evenly over pastry, then turn the pastry over and brush the bottom side with the egg mixture. Sprinkle the remaining sugar mixture over this side of pastry.

Cut the pastry into 1/2-inch-wide strips about 12 inches long. Take each strip and gently twist from both ends about 4 times, creating a long twist.

Place the twisted sticks on baking sheets as straight as possible, about 1 1/2 inches apart. Place in the freezer for 15 to 30 minutes.

Bake 20 minutes or until puffed and golden. Transfer to a wire rack to cool. Dust the twists with confectioners' sugar.

- Recipe adapted from www.about.com.

Per serving: 81 calories (percent of calories from fat, 47), 1 gram protein, 10 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), 9 milligrams cholesterol, 27 milligrams sodium.