Puff Pastry Glazed Apricot Twists |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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These are best served warm out of the oven. This is a double recipe for 16 pastries, you can cut the recipe in half and use just one puff pastry sheet for 8 pastries if desired. Ingredients:
1 (17 ounce) package frozen puff pastry (thawed according to package directions) |
1 cup apricot jam, melted (melt just enough to make spreading easy) |
1/2 cup confectioners' sugar |
2 tablespoons whipping cream (unwhipped) |
1 tablespoon fresh lemon juice |
Directions:
1. Set oven to 400 degrees.
2. Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
3. Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
4. Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
5. Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
6. Twist each strip 3 times, then place on the parchment-lined baking sheet.
7. Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
8. Bake for about 15-20 minutes.
9. Transfer the twists to a rack.
10. In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
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