Raspberry Almond Pastry Twists Recipe
Easy to make raspberry almond puff pastry twists. Although the finished pastry may appear complicated, these treats are simple to make.
Equipment
- 1 Parchment paper or silicone baking mat
- Measuring cups and spoons
- 1 Pastry brush
Ingredients
- 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
Instructions
- Preheat oven to 400℉ (205℃)
- Roll a sheet of puff pastry to a 9" x 15" rectangle.1 Sheet Puff Pastry
- 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).2 Tablespoons Raspberry Preserves or Jam
- Sprinkle the almond pieces in a row along the top of the raspberry rectangle.¼ Cup Almonds, toasted and sliced
- 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.1 Large Egg
- 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. Cool on a wire rack before serving. Dust with powdered sugar if desired.1 Tablespoon Raw Sugar
Nutrition
Calories: 447kcalCarbohydrates: 40gProtein: 8gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 47mgSodium: 174mgPotassium: 129mgFiber: 2gSugar: 9gVitamin A: 68IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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