Ingredients
Scale
- Puff pastry sheets (thawed) 2 sheets
- Raspberry jam 1/2 cup
- Fresh raspberries 1/4 cup, chopped
- Egg 1 large
- Granulated sugar 2 tablespoons
- Vanilla extract 1 teaspoon
- Powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: Gently unfold the puff pastry sheets on a lightly floured surface.
- Step 3: Spread raspberry jam evenly over one sheet of puff pastry. Sprinkle with chopped fresh raspberries. Place the second puff pastry sheet on top.
- Step 4: Lightly beat the egg with vanilla extract in a small bowl. Brush the top layer of puff pastry with the egg wash. Sprinkle with granulated sugar.
- Step 5: Use a pizza cutter or sharp knife to cut the pastry into 1-inch wide strips. Twist each strip several times and place on the prepared baking sheet.
- Step 6: Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Store cooled twists in an airtight container at room temperature for up to 2 days to maintain their flaky texture.
- To reheat, warm the twists in a 300°F (150°C) oven for 5-7 minutes to restore some of their crispness.
- Serve these delightful twists with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- For easier twisting, chill the assembled pastry in the refrigerator for 15 minutes before cutting and shaping the strips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American