Remove puff pastry from freezer and thaw for 30 minutes at room temperature.

Lightly flour your board and rolling pin. Unfold the puff pastry sheet and cut along the fold to separate each sheet into three sections for a total of six sections. Three sections will be used to make the handles, and 3 sections will be used to make the bristles.

Handles: Working with one section at a time, cut into seven long strips. Set aside.

Bristles: Working with one section at a time, roll thin on a floured board and use a pizza cutter to make matchstick strips. Make 4 thicker strips for the coil around the bristles. Cut those in half and set aside from the matchsticks.

Divide the matchstick strips into seven and grab a bunch. Cut the bunch in half and gently pinch one half to the front of a handle strip and the other to the back. Wrap with a coil piece and set on a lined baking sheet. Repeat until all seven broomsticks are assembled.

Note: I trimmed the handle by an inch in order to fit 7 brooms on one half-baking sheet.

Shape your broom handles, lightly coat with an egg wash and sprinkle cinnamon sugar mix on top.

Pop the baking sheet into the freezer while you preheat the oven to 375°F. About 10 minutes. Transfer from freezer to oven and bake for 20 - 22 minutes or until golden.

Tip: If your oven has a hot spot, turn the baking sheet halfway through the baking process.

To make all 21 broomsticks, repeat the steps above and bake in batches.

Egg Wash: whisk well one egg and a splash of water

Cinnamon Sugar: combine 1 part cinnamon powder to 4 parts sugar. For a more pronounced cinnamon flavor, do 1 part cinnamon to 3 parts sugar.