Strawberry Twists

Photo by Martha H.
Adapted from spoonful.com

PREP TIME

5

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from spoonful.com

Ingredients

  • 1

    cup sliced fresh strawberries

  • 1

    cup sugar

  • 1/4

    cup fresh lemon juice

  • 1

    (17.3-ounce) box (2 sheets) frozen puff pastry, thawed

  • Powdered sugar, for garnish

  • You may substitute 1/3 cup store-bought strawberry jam

Directions

Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases. Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.) Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Place filled puff pastry in refrigerator for 15 minutes. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.

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