Strawberry Twists

By MJH

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

Details

Preparation time 5mins
Cooking time 45mins
Adapted from spoonful.com

Preparation

Step 1

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.