Raspberry Pastry Twists

If you're looking for a sweet pastry with the prettiest of presentations, look no further than these raspberry pastry twists.

Course Appetizer, Dessert

Cuisine American

Keyword pastry, raspberry, twist

Prep Time 20

Cook Time 12

Chill 20

Total Time 52

Servings twists

Calories 75kcal

Line a baking sheet with parchment paper or a silicone mat. Set aside.
Light cover the work surface with flour.
Roll out the pastry into a 12x16 inch rectangle and cut it in half making 2 rectangles.
Spoon ¼ cup of the jam onto one half and spread it evenly over the entire rectangle **see notes
Place the second rectangle on top and press down lightly.
Cut the pastry into ½ inch width strips and then cut each strip in half so they are half the length.
Pinch the ends and twist each strip.
Place the prepared twists on the baking sheet.
Chill for 15-20 minutes in the refrigerator.
Preheat the oven to 400 degrees F.
Remove the twists from the refrigerator and bake them for 10-12 minutes or until golden brown.
Let them cool on a wire rack.
Transfer them to a work surface and dust with confectioner’s sugar if desired before serving.
Store them in an airtight container for up to 3 days.

If the jam is not spreading easily, heat it in the microwave for 15-20 seconds and stir, then spread.
These are messy to make but don’t worry about any jam getting on the outside of the puff pastry, it will be fine after they bake.
You can use just 1 sheet of the puff pastry to make about 24 twists. Use ¼ cup jam.
You can also cut them in thirds if you like.