Preheat the oven to 190ºC for a fan and 200ºC for conventional and line a baking tray with grease proof parchment paper.

Beat the egg in a small bowl with a tiny pinch of salt. Mix the sugar and cinnamon in another bowl and set both aside while you cut the pastry.

Making the twists- Start by cutting unrolling the pastry and laying it flat on a work surface. To make the assembly process easy, keep the pastry on the paper on which it comes.

Cut the pastry in half down the widest side. Brush the bottom half of the pastry with the beaten egg and sprinkle very generously with the cinnamon sugar. Place the top half of the pastry directly on top of the bottom half and gently press down. Use a sharp knife to cut the pastry into 9 equal strips.

Gently pinch the ends of each strip of pastry and twist into spirals. Press the pastry ends down to the baking sheet to ensure that the pastry doesn’t unravel as it bakes. Brush with some more egg wash and sprinkle the strips with the remaining cinnamon sugar. Bake in the preheated oven for 20-25 minutes.

Remove the pastry twists from the oven and leave to cool for 10 minutes before drizzling with the glaze.

To make the glaze- Mix the icing sugar and cinnamon in a small bowl. Add the water a teaspoon at a time until your desired consistency is reached.