Raspberry Pastry Twists Recipes

RASPBERRY PASTRY TWISTS

Steps:

• In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolks. In another bowl, mix the flour, confectioners' sugar and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate overnight. , Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12x8-in. rectangle. Spread 3 tablespoons filling widthwise over half of the dough. Fold dough in half over filling. Cut widthwise into sixteen 1/2-in. strips. Twist each strip three times; pinch unfolded ends to seal., Place on parchment-lined baking sheets. If desired, lightly brush tops with milk and sprinkle with coarse sugar. Repeat with remaining dough and filling. Bake at 375° for 15-17 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool.

EASY RASPBERRY PASTRIES

Steps:

• Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
• Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
• Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
• Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

PARMESAN PASTRY TWISTS

Steps:

• In a small bowl, combine the Parmesan cheese, pepper and garlic. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. Flip pastry sheet and repeat., Cut sheet into 12 strips; cut each strip in half. Twist strips several times; place on greased baking sheets. Repeat with remaining pastry sheet. Bake at 350° for 14-16 minutes or until golden brown.

RASPBERRY CRESCENT TWISTS

Steps:

• Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
• Spread raspberry filling on 1 dough rectangle to within 1/2 inches of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
• Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
• Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.