Chocolate Berry Twists

By pattie_d

Bittersweet chocolate and sweet raspberry jam are rolled up in puff pastry twists and baked to golden flakiness for an absolutely delectable dessert.

Ingredients

• 1 egg
• 1 tbsp. water
• 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 tbsp. raspberry jam
• 2 squares (1 ounce each) semi-sweet chocolate, finely chopped

Details

Servings 28
Preparation time 20mins
Cooking time 20mins
Adapted from puffpastry.com

Preparation

Step 1

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Spread the pastry evenly with the jam. Cut the pastry in half lengthwise. Sprinkle one rectangle with the chocolate. Place the remaining rectangle over the chocolate-topped rectangle, jam-side down. Roll the pastry gently with a rolling pin to seal.

Cut the pastry crosswise into 28 (1/2-inch) strips. Twist each strip and place them 2 inches apart on greased baking sheets, pressing down the ends. Brush the twists with the egg mixture.

Bake the pastry twists for 10 minutes or until they're golden brown. Serve the twists warm or at room temperature.