Step by Step
- Line a baking sheet with parchment paper or a silicone mat.
- Light cover the work surface with flour.
- Roll out the pastry to a 12x16 inch rectangle and cut in half making 2 rectangles.
- Spoon ¼ cup jam onto one half and spread evenly over the entire rectangle. **see notes
- Place second rectangles on top and press down lightly.
- Cut the pastry into ½ inch width strips and then cut each strip in half.
- Pinch the ends and twist each strip.
- Place on baking sheet.
- Chill for 15-20 minutes in refrigerator.
- Preheat oven to 400 degrees F.
- Remove from the refrigerator and bake for 10-12 minutes or until golden brown.
- Let cool on a wire rack.
- Transfer to a work surface and dust with powdered sugar if you like.
- Store in an airtight container for up to 3 days.
My tips
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.
Nutrition
Serving: 1 gCalories: 80 kcalCarbohydrates: 15 gProtein: 1 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gCholesterol: 4 mgSodium: 29 mgFiber: 1 gSugar: 8 g
Video
More success tips following.
