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1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
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2. Lightly dust the work surface with flour and let the puff pastry sit at room temperature until just pliable but still cold.
1 sheet puff pastry sheet,
1 tbsp all-purpose flour
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3. In a small bowl combine the sugar, cocoa powder, ground cardamom, and orange zest until evenly mixed.
0.5 cup granulated sugar,
2 tbsp unsweetened cocoa powder,
0.5 tsp ground cardamom,
1 tbsp orange zest
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4. In another small bowl whisk together the egg and water to make an egg wash.
1 piece egg,
1 tbsp water
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5. Roll the puff pastry into a rectangle about the size of a standard baking sheet, keeping the edges as even as possible.
1 sheet puff pastry sheet,
1 tbsp all-purpose flour
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6. Brush the entire surface of the pastry lightly with egg wash, then drizzle the orange juice over and spread it thinly so the surface is just damp.
2 tbsp orange juice,
1 piece egg,
1 tbsp water
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7. Sprinkle the cocoa cardamom sugar evenly over the pastry, gently pressing it in with your hands so it adheres.
0.5 cup granulated sugar,
2 tbsp unsweetened cocoa powder,
0.5 tsp ground cardamom,
1 tbsp orange zest
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8. Fold the pastry in half lengthwise to sandwich the sugar layer, then lightly roll over the top to seal and even the thickness.
1 sheet puff pastry sheet,
1 tbsp all-purpose flour
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9. Using a sharp knife, cut the pastry into narrow strips about finger-width, then twist each strip several times and place it on the prepared baking sheet, spacing them slightly apart.
1 sheet puff pastry sheet
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10. Brush the tops of the twists with a little more egg wash, then bake until puffed, deep golden, and crisp, about 14 to 18 minutes.
1 piece egg,
1 tbsp water
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11. Let the twists cool on the baking sheet for a few minutes, then transfer to a rack to cool completely before serving.
