Pastry Twists

By Iggiewoman

Ingredients

• 1 egg
• 1 tbsp. water
• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• Assorted Fillings

Details

Servings 1
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.  Lightly grease a baking sheet.

Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise. Brush the halves with the egg mixture. Top 1 half with Filling. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.

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

Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

Assorted Fillings:
Parmesan Cheese: Stir 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley and 1/2 teaspoon dried oregano leaves, crushed, in a small bowl.
Choco-Berry: Spread the pastry half with 2 tablespoons seedless raspberry jam and sprinkle with 1/3 cup mini semi-sweet chocolate pieces.
Cinnamon-Sugar: Stir 2 tablespoons sugar and 1 teaspoon ground cinnamon in a small bowl.