Ingredients
- Puff pastry sheets: 2 (thawed)
- Raspberry jam: 1/2 cup
- Fresh raspberries: 1/4 cup (chopped)
- Granulated sugar: 2 tablespoons
- Egg: 1 (beaten)
- Almond extract: 1/4 teaspoon
- Powdered sugar: 1 tablespoon (for dusting)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: Gently unfold the thawed puff pastry sheets on a lightly floured surface.
- Step 3: In a small bowl, combine the raspberry jam, chopped fresh raspberries, and almond extract. Spread this mixture evenly over one sheet of puff pastry.
- Step 4: Top with the second sheet of puff pastry. Lightly press down to seal.
- Step 5: 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.
- Step 6: Place the twisted pastries onto the prepared baking sheet. Brush with the beaten egg and sprinkle with granulated sugar. Bake for 12-15 minutes, or until golden brown. Let cool slightly before dusting with powdered sugar.
Notes
- Store cooled twists in an airtight container at room temperature for up to 2 days to maintain crispness.
- For a warm, melty treat, reheat in a 300°F (150°C) oven for 5-7 minutes until just warmed through.
- Serve these lovely twists with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
- A little almond extract goes a long way, so add it gradually to the raspberry mixture and taste as you go to get the perfect balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American