Chocolate Berry Twists
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 tablespoon water
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons raspberry jam
2 ounces semi-sweet chocolate, finely chopped
1 tablespoon water
0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons raspberry jam
2 ounces semi-sweet chocolate, finely chopped
Instructions
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.
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.
Chocolate Berry Twists
Bittersweet chocolate and sweet raspberry jam are rolled up in puff pastry twists and baked to golden flakiness for an absolutely delectable dessert.
Directions
Print
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.
Ingredients
1 egg1 tablespoon water0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed2 tablespoons raspberry jam2 ounces semi-sweet chocolate, finely chopped
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