Raspberry Red Chile Twists
Ingredients:
2 sheets puff pastry thawed
½ cup Heidi's Raspberry Red Chile Jam
¼ cup flour for rolling
2 tbsp confectioner’s sugar for dusting
Directions:
Line a baking sheet with parchment paper or a silicone mat. Set aside.
Lightly cover the work surface with flour.
Roll out the pastry into a 12×16 inch rectangle and cut it in half making 2 rectangles.
Spoon ¼ cup of jam onto one half and spread it evenly over the entire rectangle
Place the second rectangle on top and press down lightly.
Cut the pastry into ½ inch width strips and then cut each strip in half so they are half the length.
Pinch the ends and twist each strip.
Place the prepared twists on the baking sheet.
Chill for 15-20 minutes in the refrigerator.
Preheat the oven to 400 degrees F.
Remove the twists from the refrigerator and bake them for 10-12 minutes or until golden brown.
Cool on a wire rack and dust with powdered sugar before serving.
Store them in an airtight container.
Click here for Heidi's Raspberry Red Chile Jam
2 sheets puff pastry thawed
½ cup Heidi's Raspberry Red Chile Jam
¼ cup flour for rolling
2 tbsp confectioner’s sugar for dusting
Directions:
Line a baking sheet with parchment paper or a silicone mat. Set aside.
Lightly cover the work surface with flour.
Roll out the pastry into a 12×16 inch rectangle and cut it in half making 2 rectangles.
Spoon ¼ cup of jam onto one half and spread it evenly over the entire rectangle
Place the second rectangle on top and press down lightly.
Cut the pastry into ½ inch width strips and then cut each strip in half so they are half the length.
Pinch the ends and twist each strip.
Place the prepared twists on the baking sheet.
Chill for 15-20 minutes in the refrigerator.
Preheat the oven to 400 degrees F.
Remove the twists from the refrigerator and bake them for 10-12 minutes or until golden brown.
Cool on a wire rack and dust with powdered sugar before serving.
Store them in an airtight container.
Click here for Heidi's Raspberry Red Chile Jam
