Ingredients
Scale
- 1 sheet frozen puff pastry (10 oz), thawed
- 1/2 cup seedless raspberry preserves or jam
- 2 tablespoons granulated sugar
- 1 large egg
- 1 tablespoon water or milk (for egg wash)
- 1/2 cup powdered sugar (confectioners' sugar)
- 2–3 teaspoons milk or lemon juice (for glaze)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Gently unfold the thawed puff pastry sheet on a lightly floured surface, keeping it intact.
- Step 2: Spread the raspberry preserves evenly over half of the puff pastry sheet. Sprinkle 1 tablespoon of the granulated sugar over the preserves. Carefully fold the other half of the pastry over the preserves, creating a sandwich. Lightly press down to seal the edges.
- Step 3: Use a sharp knife or pizza cutter to slice the pastry sandwich into 1-inch wide strips. Take each strip and gently twist it 3 to 4 times, then place the finished twists onto the prepared baking sheet, leaving space between them.
- Step 4: Whisk the egg with 1 tablespoon of water or milk to create an egg wash. Brush the egg wash over the surface of each pastry twist and sprinkle the remaining 1 tablespoon of granulated sugar on top.
- Step 5: Bake the twists for 12 to 15 minutes, or until the pastry is puffed and golden brown. While the twists cool slightly, whisk the powdered sugar with 2-3 teaspoons of milk or lemon juice until a smooth, thick glaze forms. Drizzle the glaze over the warm pastries and serve.
Notes
- For maximum freshness, store any leftover twists unglazed in an airtight container at room temperature for up to two days; glaze them just before enjoying.
- If the twists lose their crispness the next day, revive them in a 350°F (175°C) oven for about 5 minutes; never use the microwave, as it makes the puff pastry tough.
- Elevate your serving by pairing these slightly warm twists with a dollop of fresh whipped cream or a scoop of high-quality vanilla ice cream for a simple, satisfying dessert.
- When sealing the pastry sandwich, lightly crimp the edges with a fork after pressing down to ensure the precious raspberry preserves stay locked inside during the baking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American