Prepare rough puff pastry or defrost frozen puff pastry.

In a small bowl, add the egg and water and whisk together, then set aside.

In another small bowl, whisk together brown sugar, granulated sugar, cinnamon, and salt; set aside.

Line a 12x18 inch sheet pan with parchment paper.

Roll out the puff pastry on a floured surface to about ⅛ inch thickness, forming a rectangle approximately 12 by 15 inches.

Brush the top of the pastry with the egg wash and spread the cinnamon sugar mixture evenly on top.

Cut neat straight lines along the sides of the pastry, then cut 1 inch strips of dough.

Pick up one strip of dough and place it on top of another strip with the cinnamon sugar sides touching. Repeat for all pieces to create 7 pairs of dough strips.

Twist each strip of dough and place it on the baking sheet, spaced evenly apart.

Chill the twists in the freezer for 10 minutes or in the refrigerator for 30 minutes.

Preheat the oven to 400 degrees.

After chilling, gently egg wash the exposed pieces of pastry and bake for 15-18 minutes, or until lightly golden and puffed.

Remove from the oven and let cool slightly before transferring to a cooling rack.