I have a confession to make: Having never worked with puff pastry dough in the past, I was at the store about a month ago and decided to buy a couple boxes of frozen puff pastry dough…and there they sat in my freezer. They sat…and sat…and sat…until a few days ago when I gathered up enough courage to remove a box from my freezer and allow the dough to defrost. Then I took a couple of deep breaths. What can I say? This dough terrified me and I was completely nervous to work with it.
After gathering my supplies, I got to work and under 15 minutes I created puff pastry twists that were absolutely mouth watering. Then I sat back, marveled at my little creations and decided that puff pastry and I were going to become the best of friends.
If you’ve never baked with puff pastry, don’t be intimidated. I’m telling you right now…this dough is easy to handle and it is so delicious. These puff pastry twists were so quick to prepare and they were devoured as soon as I removed them from the oven. I can’t wait to experiment with chocolates, jams, almonds, cheeses, meats, fruits, vegetables…the list goes on and on.
Apple Cinnamon Puff Pastry Twists
- 1 puff pastry dough, thawed
- 1 egg
- 1 tablespoon water
- 1 cup apple cinnamon jam (with chunks of apple) – I used World Market’s Apple Cinnamon jam
- 3 tablespoons light brown sugar
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Unfold dough onto a lightly floured surface. With a rolling pin, roll dough into a 9×13 rectangle (measurement is only approximate). Using a pastry scraper or a pizza cutter, cut dough down the middle.
- Whisk together egg and water and brush the egg wash on each rectangle of puff pastry dough (only on one side) and reserve any leftover egg wash.
- Spread the apple cinnamon jam on one half of the pastry. Sprinkle 1 ½ tablespoons of light brown sugar over the jam.
- Place the other half of the pastry (egg side down) on top of the jam and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.
- Using the pastry scraper or pizza cutter, cut the pastry into ½ inch strips.
- Working one at a time, gently twist each strip and lay on baking sheet making sure to press down the ends so that they don’t curl. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash and sprinkle with the remaining light brown sugar.
- Bake for 10-12 minutes or until the twists are golden brown.
- Remove from oven and serve warm.
I’ve had the pleasure of writing this guest post for The Confident Mom and I look forward to future posts! You can find this recipe and more at http://www.howto-simplify.com!