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.
Nutrition
Notes
These twists make a deliciously flaky treat that’s easy to whip up and sure to impress with their vibrant raspberry filling. They’re messy to make but totally worth it once you bite into the crispy, sweet layers.