These flaky, buttery Raspberry Pastry Twists are everything you want in a quick dessert-golden layers of puff pastry wrapped around sweet, tangy raspberry jam. I first made these for a last-minute gathering, and they disappeared so fast I had to make a second batch.
If you're looking for something easy that feels fancy, this is it. They're ready in under an hour, and you probably have everything you need already. For more simple treats, try my Easy Shortbread Cookies Recipe or browse through these Easy Christmas Tree Cupcakes for inspiration.
Why You'll Love This Raspberry Pastry Twists Recipe
Quick and easy. With just 20 minutes of prep and 12 minutes in the oven, you're done before you know it.
Flaky and buttery. Puff pastry does all the hard work, giving you those gorgeous layers without any effort.
Customizable. Swap raspberry for strawberry, apricot, or even Nutella if you're feeling adventurous.
Perfect for sharing. This recipe makes 44 twists, so you'll have plenty for a party, potluck, or just snacking throughout the week.
Beginner-friendly. If you can twist dough, you can make these. No fancy techniques required.
Jump to:
- Why You'll Love This Raspberry Pastry Twists Recipe
- Raspberry Pastry Twists Ingredients
- HOW TO MAKE Raspberry Pastry Twists
- Substitutions and Variations
- Equipment FOR Raspberry Pastry Twists
- Storage and Make-Ahead Tips
- Expert Tips
- The Day Lily Discovered the "Twist"
- FAQ
- Related
- Pairing
- Raspberry Puff Pastry Twists
Raspberry Pastry Twists Ingredients
Here's what you'll need to make these simple puff pastry treats.
See Recipe Card Below This Post For Ingredient Quantities
Puff pastry: Forms the flaky, buttery base of these twists. Thaw it in the fridge overnight or on the counter for about 40 minutes before using.
Raspberry seedless jam: Adds sweet, tangy flavor. Seedless spreads more easily, but you can use any jam you like.
Flour: Keeps the dough from sticking to your work surface while you roll.
Confectioner's sugar: Adds a light dusting of sweetness on top. It's optional, but it makes them look bakery-perfect.
HOW TO MAKE Raspberry Pastry Twists
Making these flaky raspberry pastries is easier than you think.
Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Dust surface: Lightly dust your work surface with flour to prevent the pastry from sticking.
Roll and cut: Roll out the puff pastry into a 12x16-inch rectangle. Cut the pastry in half to create two smaller rectangles.
Spread jam: Spoon 1⁄4 cup of raspberry jam onto one rectangle and spread it evenly over the entire surface. If the jam is too thick, microwave it for 15 to 20 seconds to make it easier to work with.
Layer pastry: Place the second rectangle of pastry on top of the jam-covered one, pressing down lightly to seal.
Cut strips: Cut the layered pastry into 1⁄2-inch wide strips, then cut each strip in half to create shorter pieces.
Twist: Pinch the ends of each strip and twist them gently. Don't worry if they're not perfect-rustic looks delicious too.
Arrange on sheet: Place the twisted strips on the prepared baking sheet, spacing them about an inch apart.
Chill: Pop the baking sheet in the refrigerator for 15 to 20 minutes. This helps the twists hold their shape while baking.
Bake: Once chilled, bake for 10 to 12 minutes or until the edges are golden brown and the pastry has puffed up.
Cool: Let the twists cool on a wire rack so they stay crispy.
Dust and serve: Transfer them to a work surface and dust with confectioner's sugar before serving, if desired.
Store: Keep any leftovers in an airtight container for up to 3 days.
Substitutions and Variations
Jam options: Try strawberry, apricot, blueberry, or even lemon curd for a tangy twist.
Chocolate version: Spread Nutella or melted chocolate instead of jam for a richer treat.
Cream cheese layer: Add a thin layer of sweetened cream cheese under the jam for extra richness.
Glaze instead of sugar: Drizzle a simple powdered sugar glaze over the cooled twists instead of dusting.
Savory twist: Use pesto or sun-dried tomato spread with a sprinkle of Parmesan for a savory appetizer version.
Equipment FOR Raspberry Pastry Twists
- Baking sheet: For holding the twists while they bake.
- Parchment paper or silicone mat: Prevents sticking and makes cleanup easy.
- Rolling pin: Helps you roll the pastry to the right size.
- Knife: For cutting the pastry into strips.
- Wire rack: Lets the Raspberry Pastry Twists cool evenly and stay crispy.
- Measuring spoons: For accurate ingredient amounts.
Storage and Make-Ahead Tips
Room temperature: Store baked Raspberry Pastry Twists in an airtight container at room temperature for up to 3 days. They'll stay crispy if you keep them sealed.
Freezing unbaked: Assemble the Raspberry Pastry Twists , place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding 2 to 3 extra minutes.
Freezing baked: Let the Raspberry Pastry Twists cool completely, then freeze in a single layer. Reheat in a 350°F oven for 5 minutes to crisp them up again.
Make-ahead tip: Prepare the Raspberry Pastry Twists up to the chilling step, cover with plastic wrap, and refrigerate overnight. Bake fresh the next day.
Expert Tips
Thaw properly: Let the puff pastry thaw completely before using. If it's too cold, it'll crack. If it's too warm, it'll stick.
Don't skip the chill: Chilling the Raspberry Pastry Twists before baking helps them hold their shape and prevents the jam from leaking out.
Watch the oven: Puff pastry can go from golden to burnt quickly, so check them at the 10-minute mark.
Work quickly: Puff pastry works best when it's cool. If your kitchen is warm, work in batches and keep the dough chilled between steps.
Even spreading: Make sure the jam layer is thin and even. Too much jam can make the Raspberry Pastry Twists soggy.
The Day Lily Discovered the "Twist"
Last Saturday, Lily was helping me in the kitchen, standing on her step stool with flour on her nose. I was rolling out the puff pastry when she asked if she could help. I handed her a strip of dough and said, "Just twist it like this."
She twisted hers so tight it looked like a little corkscrew. "Mine's better than yours, Safa," she announced, holding it up proudly.
I laughed. "Okay, we'll see after they bake."
When they came out of the oven, hers were perfectly golden and crispy. She took a bite, jam smudging her cheek. "See? I told you."
She was right. Her tight twists held the jam better and had the best texture. Now I twist them her way every time.
FAQ
How long to cook pastry twists?
Bake them at 400°F for 10 to 12 minutes, or until golden brown and puffed. Keep an eye on them toward the end-they can brown quickly.
How to do a raspberry twist?
Spread raspberry jam between two layers of puff pastry, cut into strips, pinch the ends, and gently twist. Chill before baking for the best results. Lily's trick? Twist them a little tighter than you think you should.
How long does raspberry jam take to set?
If you're making homemade jam, it usually takes 24 hours to fully set at room temperature. For this recipe, you don't need to worry about setting time-just spread and bake.
Can raspberry danish be frozen?
Yes! Freeze unbaked twists on a baking sheet, then transfer to a freezer bag. Bake from frozen when you're ready. You can also freeze baked ones and reheat in the oven to crisp them up again.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Raspberry Pastry Twists:
Raspberry Puff Pastry Twists
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Lightly dust your work surface with flour.
- Unroll the puff pastry sheets and shape them into a 12x16 inch rectangle, then slice them in half to form two smaller rectangles.
- Spread ¼ cup of raspberry jam evenly over one of the pastry rectangles. Make sure it covers the entire surface.
- Place the second rectangle of puff pastry over the jam-covered rectangle and gently press the edges to seal.
- Slice the pastry into ½ inch wide strips and then cut each strip in half to make them shorter in length.
- Twist each strip and pinch the ends together.
- Arrange the twisted pastries on the prepared baking sheet.
- Refrigerate the twists for 15-20 minutes before baking.
- Once chilled, bake the twists in the preheated oven for 10-12 minutes or until golden brown.
- Allow the twists to cool on a wire rack.
- Optional: Dust the cooled twists with powdered sugar before serving.
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