Ingredients
- Puff pastry sheets: 2 sheets (14.1 oz each)
- Raspberry jam: 1/2 cup
- Egg: 1 large
- Granulated sugar: 2 tablespoons
- Vanilla extract: 1 teaspoon
- All-purpose flour: for dusting
- Powdered sugar: for dusting (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly flour a clean surface.
- Step 2: Unfold one sheet of puff pastry onto the floured surface. Spread the raspberry jam evenly over the entire surface of the pastry, leaving a small border around the edges.
- Step 3: Unfold the second sheet of puff pastry and carefully place it on top of the jam-covered layer. Gently press down to seal the layers together.
- Step 4: Using a sharp knife or pizza cutter, cut the layered pastry into strips about 1 inch wide. Twist each strip several times to create a spiral or twisted shape.
- Step 5: Place the twisted pastries onto the prepared baking sheet, spacing them about 1 inch apart. In a small bowl, whisk together the egg and vanilla extract. Brush the egg wash over the tops of the twists. Sprinkle with granulated sugar.
- Step 6: Bake for 15-20 minutes, or until the pastries are golden brown and puffed. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Store cooled twists in an airtight container at room temperature for up to 2 days to maintain their crispness.
- To revive slightly softened twists, warm them in a 350°F (175°C) oven for a few minutes until heated through and crisp.
- Serve these pretty twists with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- For the best flavor, use a high-quality raspberry jam with a vibrant fruit taste, as it's the star of the pastry!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American