Apricot Puff Pastry Twists with Glaze
Indulge in the delightful blend of flaky puff pastry and sweet apricot jam with these Apricot Puff Pastry Twists. Perfect for any occasion, these pastries are best enjoyed warm, straight from the oven. With a glossy glaze that enhances their golden appearance, these twists offer a deliciously satisfying treat that will impress friends and family alike. This recipe yields 16 pastries, making it ideal for gatherings, dessert buffets, or a special treat for yourself. Feel free to halve the recipe if you’re in a smaller group or want to test out your baking skills!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
frozen puff pastry
1 (17 ounce package, thawed according to package directions)
apricot jam
1 (cup, melted for easier spreading)
confectioners' sugar
1/2 (cup)
whipping cream
2 (tablespoons, unwhipped)
fresh lemon juice
1 (tablespoon)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare your baking sheets by lining them with parchment paper. You'll likely need two sheets for 16 pastries.
3
On a lightly floured surface, roll out one thawed puff pastry sheet into a rectangle measuring approximately 12x10 inches. Cut the rectangle in half lengthwise with a sharp knife or pizza cutter.
4
Take each half and slice it crosswise into four strips, each measuring about 5x3 inches, so you have a total of 8 strips from the first sheet.
5
For each strip, spread approximately 1/2 tablespoon of warm apricot jam to cover half of the surface, leaving the edges clear to seal.
6
Fold each strip lengthwise, pressing gently to seal the edges. This should create a 1-1/2-inch wide strip.
7
Gently twist each folded strip three times, ensuring it's well-formed and elongated, and place them on the lined baking sheet.
8
Repeat the process with the second puff pastry sheet until all 16 pastries are formed and neatly arranged on the baking sheets.
9
Bake the pastries in the preheated oven for about 15-20 minutes, or until they are golden brown and puffed.
10
Once baked, carefully transfer the twists to a wire rack to cool slightly.
11
In a small mixing bowl, whisk together the confectioners' sugar, whipping cream, and fresh lemon juice until a smooth glaze forms. Brush this glaze over the warm pastries to give them a delicious finish. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of these twists?
The main ingredient is frozen puff pastry, specifically a 17-ounce package thawed according to directions.
How many pastries does this recipe yield?
This recipe yields 16 apricot puff pastry twists.
What temperature should I preheat the oven to?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
What type of jam is used in this recipe?
The recipe calls for apricot jam, which is melted for easier spreading.
How do I prepare the baking sheets?
Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
What dimensions should I roll the puff pastry to?
Roll out each puff pastry sheet into a rectangle measuring approximately 12x10 inches.
How do I cut the puff pastry sheet?
Cut the rectangle in half lengthwise, then slice crosswise into four strips per half, totaling 8 strips per sheet.
How much jam should I apply to each strip?
Spread approximately 1/2 tablespoon of warm apricot jam over half of each strip's surface.
How do I seal the pastry strips?
Fold each strip lengthwise and press the edges gently to create a 1-1/2-inch wide strip.
How many times should each strip be twisted?
Gently twist each folded strip three times to form the pastry shape.
How long do the pastries need to bake?
Bake them for 15 to 20 minutes until they are puffed and golden brown.
Where should the pastries cool after baking?
Carefully transfer the baked twists to a wire rack to cool slightly before glazing.
What ingredients are in the glaze?
The glaze consists of confectioners' sugar, unwhipped whipping cream, and fresh lemon juice.
When should I apply the glaze?
Brush the glaze over the pastries while they are still warm for the best finish.
Can I halve this recipe?
Yes, the recipe can easily be halved if you are cooking for a smaller group.
Should the apricot jam be cold or warm when spreading?
The jam should be warm and melted to make it easier to spread across the pastry.
Is the whipping cream used in the glaze whipped or liquid?
The whipping cream should be used in its liquid, unwhipped state for the glaze.
What is the best way to serve these twists?
These pastries are best enjoyed warm, straight from the oven.
What tool is recommended for cutting the pastry?
You can use a sharp knife or a pizza cutter to slice the puff pastry into rectangles.
What should I do to the surface before rolling the pastry?
Roll out the pastry on a lightly floured surface to prevent the dough from sticking.
What does the glaze add to the pastry?
The glaze provides a glossy appearance and enhances the sweetness and golden look of the twists.
How many total ingredients are needed?
There are 5 main ingredients: puff pastry, apricot jam, confectioners' sugar, whipping cream, and lemon juice.
How wide is each strip after folding?
Each strip should be approximately 1-1/2 inches wide after folding.
Are these suitable for a dessert buffet?
Yes, their size and appearance make them ideal for gatherings, dessert buffets, or special treats.
Can I use fresh lemon juice for the glaze?
Yes, the recipe specifically calls for 1 tablespoon of fresh lemon juice for the glaze.
How many baking sheets are required?
You will likely need two baking sheets to accommodate all 16 pastries.
How do I ensure the jam doesn't leak out?
Leave the edges clear when spreading the jam and press gently to seal the edges after folding.
What is the texture of these pastries?
They have a flaky puff pastry texture with a sweet, jam-filled center.
What tags are associated with this recipe?
Tags include dessert, puff pastry, apricot, twists, glazed pastries, baking, and sweet treats.
What is the specific amount of confectioners' sugar for the glaze?
The glaze requires 1/2 cup of confectioners' sugar.