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Raspberry Pastry Twists

Flaky puff pastry filled with raspberry jam, twisted into golden ribbons and baked until sweet and crisp.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 twists
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package puff pastry sheets thawed
  • 0.5 cup raspberry jam or preserves
  • 0.25 cup granulated sugar
  • 1 tbsp flour for dusting
  • 1 egg beaten, for egg wash
  • 1 tbsp powdered sugar for dusting after baking

Equipment

  • Rolling pin
  • Sharp knife or pizza cutter
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out puff pastry sheets on a floured surface to smooth.
  3. Spread raspberry jam evenly over one sheet, then cover with the second sheet.
  4. Cut into 1-inch strips, twist, and place on baking sheet.
  5. Brush with egg wash and sprinkle with sugar.
  6. Bake for 15–18 minutes until golden and flaky.
  7. Optional: Dust with powdered sugar before serving.

Notes

These twists are best served warm but can also be enjoyed at room temperature. Great for breakfast or afternoon tea.