Preheat oven to 425 degrees Fahrenheit. Combine sugar and cinnamon in a small bowl.

Place four puff pastry squares on a lightly flour-dusted surface. Brush two of the squares with melted margarine.

Sprinkle the cinnamon-sugar mixture over the margarine on each square, leaving space around the edges. Top each coated square with a plain square and seal the edges.

Brush top with melted margarine. Slice each stacked square into five strips lengthwise.

Twist each strip three times and lay on a Gefen Parchment-lined baking sheet. Place the baking sheet in the freezer while you repeat the steps with the next four puff pastry squares.

Place unbaked twists in the freezer for ten minutes.

Bake for nine to 11 minutes until golden brown. Remove from oven.

Brush with melted margarine and sprinkle with remaining cinnamon-sugar.

Combine ingredients for fruit glaze.

Plate or place fruit in a small bowl.

Drizzle with glaze.

Serve along with one or two baked cinnamon twists.