Wednesday, January 2, 2013

Raspberry Twists

Happy New Year my friends! I know a lot of people look at the start of a new year as a new start, a fresh slate, and a beginning. To me it's just another day. Is that horrible? Negative? I don't know... I just don't really buy into the hype of putting too much energy into a change of the calendar. I do, however, always make a resolution. This year I am resolving to stop procrastinating and to put more effort into my blog. 2012 was an amazing year with a new baby, but it also meant that blogging took a bit of a back seat. I still blogged but definitely less frequently than in past years and I also put less effort into cooking/meal planning in general. So here's to improving on that!

With that said, these twists are from Christmas. I have been in a bit of a raspberry kick lately and am loving raspberry jam in all forms. These twists were very easy to make and really were delicious. They are best warm. When I served them on Christmas they were cool and not as good. When we ate the leftovers we heated them for a few seconds in the microwave to bring some life back to them and they were perfect! John and I were fans- Landon liked them in theory, kept pointing to them and saying, "That? That?" but then would taste it and look less than impressed. What can I say... can't please everyone ::wink wink::!

Source: Sprinkle Bakes


1 package puff pastry (2 sheets)
1/4 cup seedless raspberry jam
Flour for dusting


1- Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside.
2- Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2" larger on each side. Cut crosswise into two rectangles.
3- Heat 1/4 cup of jam in microwave for15-20 seconds, just enough to loosen the consistency.
4- With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin - not too hard, or your jam will squish out.
5- Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. 
6- If desired, sprinkle generously with powdered sugar.


  1. so simple but sounds delicious!!! great go to recipe!

  2. I love the easy things that make you look like you spent hours. I'm a huge fan of raspberry anything! Nice post :)