Cinnamon Raspberry Puff Pastry Twists
Golden, flaky twists with cinnamon sugar and a ribbon of tart raspberry.
I decided now was as good a time as any to deal with the freezer — pitted cherries from last summer’s farmers market, soup for a rainy day that never came, and half-empty bags of edamame that had quietly expired.
And more than one box of frozen puff pastry — which, predictably, turned into a small but ambitious pastry-testing situation. Some of which we will not be discussing.
So I baked a batch of Cinnamon Raspberry Puff Pastry Twists — a favorite I know by heart.
I’ve made these for years for showers, brunches, holidays, potlucks, bake sales, or just to have with coffee.
I’ll start by saying that while these look complicated, they’re remarkably easy to make.
Once the puff pastry has thawed, roll it out into roughly a 11-12” rectangle.
Spread the upper half with your favorite raspberry jam, keeping it in an even layer so it doesn’t spill out too much as it bakes.
Next, fold the dough up and over the jam like a book, then brush the top with cooled melted butter, and sprinkle generously with cinnamon sugar.
From there, cut the pastry into strips with a bench scraper, knife, or pizza cutter. Give each one a few twists, then pinch the ends to seal. Place them on a parchment-lined baking sheet, leaving a bit of space between each twist so they have room to puff.
They’ll look a little messy at this stage — that’s fine.
Brush lightly with more melted butter for a deep golden finish, then sprinkle with more cinnamon sugar for a crispy top.
Next, refrigerate for just a few minutes to chill the twists up before baking in a hot oven until golden and fragrant and buttery.
Warning: these make the house smell intoxicating.
They’re best the day they’re made, still slightly warm, with coffee or tea nearby.
Thanks for reading — I’ll see you here next week.
Cinnamon Raspberry Puff Pastry Twists
Makes 20 twists
Ingredients
1 package puff pastry, thawed according to package directions (I used Pepperidge Farm, which has 2 sheets per box)
1/2 cup raspberry jam (1/4 cup per sheet)
3 tablespoons butter, melted and slightly cooled
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out one sheet of puff pastry to smooth the seams and form an 11- to 12-inch rectangle.
Spread 1/4 cup of raspberry jam over the upper half of the pastry, leaving a 1/2-inch border around the edges.
Fold the pastry over the jam like closing a book and gently press to seal. Brush the top lightly with some of the melted butter.
In a small bowl, mix together the sugar, nutmeg, and cinnamon. Sprinkle about 3 tablespoons of the cinnamon sugar evenly over the pastry.
Using a bench scraper, sharp knife, or pizza cutter, cut the pastry into 1/2-inch-wide strips. Each sheet should yield about 10 strips.
Lift each strip and twist it several times, pinching the ends to help seal and hold their shape. Place the twists on the prepared baking sheet, leaving a little space between each one so they can puff.
Refrigerate for 15 minutes to firm up.
Brush lightly with more melted butter (reheat briefly if needed) and sprinkle with additional cinnamon sugar.
Bake for 15 to 20 minutes, until puffed and golden brown.
Repeat with the second sheet of puff pastry.