Raspberry Twists with Puff Pastry
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Forget special occasions, you’re gonna want to treat yourself to these puff pastry raspberry twists on the regular. Made with flaky, buttery layers of puff pastry, sweet tart raspberry jam and a dusting of powdered sugar they’re ready in about 35 minutes.
This fancy looking pastry requires just 3 ingredients and is surprisingly simple to put together. They make a nice addition to your breakfast or brunch menu or you can serve them as an easy dessert.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I love recipes that go a long way like these chocolate covered cookie dough bites, especially when I’m entertaining. And raspberry twists are one of those recipes – two sheets of puff pastry makes about 40 twists!
These are perfect for holidays, parties, and special occasions. Plus they make great edible gifts.
And you won’t even have to fool with fresh berries, because we are using seedless raspberry jam for the filling.
Ingredients Needed
- puff pastry – you’ll need 2 sheets and remember to allow time for them to thaw
- raspberry jam – make sure the jam you are using is seedless
- flour for rolling
- powdered sugar for dusting – optional
How to Make Perfect Raspberry Twists
Line a baking sheet with parchment paper.
Lightly dust your work surface with flour.
Use a rolling pin to roll out a puff pastry sheet, making it a 12×16 rectangle. Use a sharp knife or pizza cutter to cut the sheet in half vertically. Repeat for the second dough sheet.
Spoon a ¼ cup of raspberry jam onto both halves and spread it out so it covers the entire rectangle (an offset spatula works well for this). Top each rectangle with a second sheet of puff pastry.
Use a knife or pizza cutter to slice into long strips that are ½-inch wide, then cut each strip in half.
Pinch both ends of the pastry and twist, then place them on the lined baking sheet.
Chill for 15-20 minutes in the refrigerator. Preheat the oven to 400 degrees F.
Remove the twists from the fridge and bake until they are golden brown.
Transfer each jam stick to a wire cooling rack. Once cooled dust with powdered sugar if desired.
Can You Make Puff Pastry Twists with Jelly?
We don’t recommend using jelly. It’s much thinner than jam and doesn’t hold up as well.
Tips for making Puff Pastry Jam Twists
- A pastry mat makes assembly easy and less mess to clean up.
- If you don’t have a mat, tape a sheet of parchment paper or wax paper in place before spreading flour all over the counter.
- If it’s hard to spread the jam, microwave it for 15-20 seconds then stir.
- Make sure to pinch the ends tightly. If you don’t the twists will loosen while baking and won’t be as pretty.
- It’s okay if jam gets on the outside of the dough.
- They can also be cut into thirds to go further or for gifts.
- To make a half batch use 1 sheet of puff pastry with a ¼ cup of jam, which yields about 20-24 twists.
- To make these ahead of time, assemble the twists then place them on a baking sheet and flash freeze for 60 minutes. Transfer to a freezer bag, and bake from frozen. They make take a little longer to cook, so keep an eye on them while baking.
Variations
- Use any flavor of jam to make twists in other flavors. Strawberry and apricot are really good.
- These can also be topped with icing or a simple glaze instead of powdered sugar.
- Swap the jam and use Nutella for a chocolatey treat.
How to Store
Keep leftover raspberry twists in an airtight container for up to 3 days. No need to refrigerate.
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**Save Raspberry Twists Recipe for Later**
Raspberry Twists with Puff Pastry
Ingredients
- 17.3 ounce package puff pastry (2 sheets), thawed per package directions
- ½ cup seedless raspberry jam
- flour for rolling
- powdered sugar for dusting, optional
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Lightly dust your work surface with flour.
- Roll out a pastry dough sheet to a 12×16 inch rectangle. Cut the sheet in half lengthwise, making 2 rectangles. Repeat with second dough sheet.
- Spoon ¼ cup of jam onto two halves and spread evenly over the entire rectangle. Place a second rectangle on top of each one and press down lightly.
- Using a pizza cutter or sharp knife, cut the pastry into ½-inch wide strips and then cut each strip in half.
- Pinch the ends and twist each strip. Place on the prepared baking sheet.
- Place the pan of twists in the refrigerator and chill for 15-20 minutes.
- While the twists are chilling, preheat the oven to 400 degrees F.
- Remove the pan from the refrigerator and bake for 10-12 minutes or until twists are golden brown.
- Remove twists from pan and let cool on a wire rack.
- Transfer to a work surface and dust with powdered sugar if using.
Notes
- If the jam is difficult to spread, heat it in the microwave for 15-20 seconds, stir, then spread on the dough.
- Cooled twists can be topped with a simple icing instead of the powdered sugar.
- To make a half batch use 1 sheet of the puff pastry with ¼ cup of jam. This will make about 20-24 twists.
- Twists can also be cut in thirds. This is a great option for parties or food gifts.
- Store in an airtight container on the counter for up to 3 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
