Pastry Twists

By Kathy Johnson

Ingredients

• TIP TIP: Assorted Fillings:
• 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
• 1 egg
• 1 tablespoon water
• Assorted Fillings
• Parmesan Cheese: Mix 1/4 cup grated Parmesan cheese, 1 tbsp. chopped fresh parsley and 1/2 tsp. dried oregano leaves, crushed.
• Choco-Berry: Spread 2 tbsp. seedless raspberry jam and sprinkle with 1/3 cup mini semi-sweet chocolate pieces.
• Cinnamon-Sugar: Mix 2 tbsp. sugar and 1 tsp. ground cinnamon.

Details

Servings 28
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.

UNFOLD pastry on lightly floured surface. Roll into 14" x 10" rectangle. Cut in half lengthwise. Brush both pastry halves with egg mixture. Top 1 rectangle with Filling (see below). Place remaining rectangle over filling-topped rectangle, egg-side down. Roll gently with rolling pin to seal.

CUT crosswise into 28 (1/2") strips. Twist strips. Place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Bake 10 min. or until golden. Serve warm or at room temperature. Makes 28 twists.