1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper.

2. In a small bowl, mix together the granulated sugar and ground cinnamon until well combined.

3. Gently unroll the thawed puff pastry sheet onto your prepared baking sheet.

4. Evenly spread the active sourdough starter or discard over the entire surface of the puff pastry sheet. Then, brush the melted butter over the sourdough layer.

5. Generously sprinkle the cinnamon sugar mixture over the buttered, sourdough-covered puff pastry, ensuring an even coating.

6. Using a sharp knife or a pizza cutter, cut the puff pastry sheet lengthwise into strips about 1 inch wide. Carefully pick up each strip, hold both ends, and gently twist it several times to create the spiral shape. Place the twisted strips onto the prepared baking sheet, leaving a little space between each one.

7. Bake for 15-20 minutes, or until the twists are puffed up, golden brown, and the cinnamon sugar is caramelized and bubbly. Keep an eye on them, as oven temperatures can vary.

8. Remove the baking sheet from the oven and let the twists cool on the parchment paper for a few minutes before transferring them to a wire rack. They are best enjoyed warm.