Heat oven to 350° F. In a small bowl, combine the sugar and cinnamon.
Brush the pastry sheets with the eggs and sprinkle with the cinnamon-sugar mixture. Cut each sheet of pastry crosswise into 3/4-inch strips. Halve the strips crosswise.
Twist each strip. Place strips on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Bake until golden and crisp, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
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