Raspberry and Almond Puff Pastry Twists
Recipe:
* 1 Sheet Puff Pastry Rolled to a 9" x 15" rectangle
* 2 Tablespoons Raspberry Preserves or Jam
* ¼ Cup Almonds, toasted and sliced
* 1 Large Egg Whipped lightly
* 1 Tablespoon Raw Sugar
* Preheat oven to 400°
* Roll a sheet of puff pastry to a 9" x 15" rectangle.
* Evenly spread raspberry preserves on the bottom half of the rectangle (note: the raspberry spread will form a 15" x 4½" rectangle at the bottom of the pastry).
* Sprinkle the almond pieces in a row along the top of the raspberry rectangle.
* Fold the top half of the puff pastry over the raspberries and almonds. Press lightly to seal.
* Working from the open edge of the puff pastry, slice the folded pastry into 4 even rectangles. Brush each lightly with a whipped egg to seal them so they hold together while baking.
* Make three slits in each rectangle - starting the slits approximately one ½" from the top of the folded pastry.
* Twist each of the slits sealing the ends with your fingers. Roll the pastry over itself working from the top.
* Brush the tops of each pastry with the whipped egg. Sprinkle with raw sugar. Place on a a non-stick cookie sheet or parchment paper and bake for 18 - 22 minutes at 400 degrees F. Cool on a wire rack before serving. Dust with powdered sugar if desired.
Here is my recipe which includes a video on how to cut and roll the pastry https://dessertswithstephanie.com/raspberry-almond-puff-pastry-twists
#food #drink
source
Recipe:
* 1 Sheet Puff Pastry Rolled to a 9" x 15" rectangle
* 2 Tablespoons Raspberry Preserves or Jam
* ¼ Cup Almonds, toasted and sliced
* 1 Large Egg Whipped lightly
* 1 Tablespoon Raw Sugar
* Preheat oven to 400°
* Roll a sheet of puff pastry to a 9" x 15" rectangle.
* Evenly spread raspberry preserves on the bottom half of the rectangle (note: the raspberry spread will form a 15" x 4½" rectangle at the bottom of the pastry).
* Sprinkle the almond pieces in a row along the top of the raspberry rectangle.
* Fold the top half of the puff pastry over the raspberries and almonds. Press lightly to seal.
* Working from the open edge of the puff pastry, slice the folded pastry into 4 even rectangles. Brush each lightly with a whipped egg to seal them so they hold together while baking.
* Make three slits in each rectangle - starting the slits approximately one ½" from the top of the folded pastry.
* Twist each of the slits sealing the ends with your fingers. Roll the pastry over itself working from the top.
* Brush the tops of each pastry with the whipped egg. Sprinkle with raw sugar. Place on a a non-stick cookie sheet or parchment paper and bake for 18 - 22 minutes at 400 degrees F. Cool on a wire rack before serving. Dust with powdered sugar if desired.
Here is my recipe which includes a video on how to cut and roll the pastry https://dessertswithstephanie.com/raspberry-almond-puff-pastry-twists
#food #drink
source
| 8,000 mlx | |
| 21 | |
| 1 |
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