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Instructions. Preheat oven to 400F. Line a baking sheet with parchment paper or a sil-pat. Spread black cherry preserves evenly on puff pastry. Don't forget the edges. Sprinkle with pistachio and cinnamon, if using. Cut puff pastry into 1-inch wide stripes.

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Spoon ¼ cup jam onto one half and spread evenly over the entire rectangle. **see notes. Place second rectangles on top and press down lightly. Cut the pastry into ½ inch width strips and then cut each strip in half. Pinch the ends and twist each strip. Place on baking sheet. Chill for 15-20 minutes in refrigerator.

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Instructions. Preheat oven to 400F and line a cookie sheet with baking paper. Gently place a sheet of puff pastry on a piece of baking paper and evenly spread the Jam. Sprinkle an even layer of Cake crumbs and line the second puff pastry sheet on top. Gently press the two together.

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Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Lightly grease a baking sheet. Stir the cheese, parsley and oregano in a small bowl. Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise.

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Preheat the oven to 400°F (200°C). Roll the puff pastry into 11-inch square. Brush on apricot jam all over. Layer prosciutto over the jam. Using a pizza cutter, cut the puff pastry into 1-inch strips. Twist and arrange them on a baking sheet, lined with parchment paper, or silicone mat. Bake the twists for about 15 minutes, or until the.

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Directions. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Spread the pastry evenly with the jam. Cut the pastry in half lengthwise. Sprinkle one rectangle with the chocolate.

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Place both circles on the parchment paper. Place the torn ham and grated cheese on one of the puff pastry circles, leave a ½ inch border around the edges. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center.

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Allow puff pastry to thaw per package instructions. Line a cookie sheet with parchment paper; set aside. Lightly dust work surface and a rolling pin with flour. Roll out puff pastry to a 12×16-inch rectangle. Cut crosswise into two (8×12-inch) rectangles. Heat the jam up in the microwave for about 15 seconds to loosen.

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Let cool to room temperature. Preheat oven to 375F. Line a large, rimmed baking pan with parchment paper. Combine 1 cup blackberry jam and softened goat cheese in a large bowl. Mix until well combined. Spread the mixture over the thawed puff pastry. Fold the pastry in half lengthwise and slice into ½" strips.

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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.

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Preheat oven to 400F and prepare baking sheets using parchment paper or a baking mat. Defrost puff pastry (takes about 40 minutes to an hour). Sprinkle flour on the table then roll out puff pastry to about 1-2 inches bigger: Slice puff pastry in half, making a rectangle: Meanwhile, melt strawberry jam in the microwave for about 30-45 seconds to.

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Instructions. Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper. Set aside. Unroll the puff pastry sheet and cut it into 9 equal squares. Place the squares on the parchment paper on top of the baking tray. Place a teaspoon of jam in the center of each square.

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Or you can double the filling for this recipe, and make 14 cinnamon twists. Add the egg and water in a small bowl and whisk together, set aside. Add brown sugar, granulated sugar, cinnamon and salt to a small bowl and whisk together. Set aside. Line a 12x18" sheet pan with a piece of parchment.

Joyously Domestic Puff Pastry Twists with Tart Cherry Preserves

Spoon the jam onto one half and spread it all over the pastry. Place the other rectangle of pastry on top and press down. Cut the pastry widthways into strips of about ½ inch thick (or about a thumb width). Twist each strip, cut in half and place on the baking tray. Sprinkle each straw with a little brown sugar.

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Instructions. Preheat oven to 400ºF/200ºC. Line two large baking trays with non stick paper. Place one sheet of puff pastry on a cutting board. Spread half Parmesan cheese evenly over puff pastry. Top with half prosciutto slices, covering the entire pastry and cheese. Slice into even strips about 1inch/2.5cm thickness.

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Repeat the above process with the second sheet of puff pastry. Preheat oven to 400 degrees. Combine the lemon zest, sugar and thyme in a small bowl. Whisk the egg with 1 Tbsp. of water and brush the twists with the egg wash. Sprinkle the twists with lemon-thyme sugar.