Homemade Raspberry Pastry Twists
Raspberry pastry twists, made from scratch! These twists are made with homemade raspberry jam & buttery, flaky rough puff pastry.
Servings: 18
Ingredients
Rough Puff Pastry
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 ounces unsalted butter frozen
- About 2/3 cup ice water
Raspberry Jam
- 2 cups frozen raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- pinch of salt
Optional Egg Wash
- 1 egg beaten
- 1-2 tablespoons demerara sugar
Instructions
For the "rough" puff pastry:
- In a large bowl, whisk together the flour, sugar, and salt. Quickly grate the butter into the flour mixture using the large holes of a box grater.
- Gently stir the butter into the flour mixture, tossing to coat. Do not mix the butter in - you want to keep it in large pieces.
- Drizzle the ice water over the mixture, mixing with a fork until the dough starts to come together into a shaggy mass. Pour the dough out onto a work surface and knead lightly until it forms a ball.
- Flatten the dough into a disk and wrap tightly in plastic wrap. Chill for at least 30 minutes.
- Unwrap the dough and place onto a lightly floured surface. Roll dough away from you into a long rectangle, about 3 times longer than it is wide and about 1/2 inch thick.
- Fold the dough into thirds: Start by folding the top third down toward the middle of the dough, then fold the bottom third up over the folded dough, like a letter. Give the dough a quarter turn, roll out again into a long rectangle, and fold in thirds in the same fashion. Wrap the dough in plastic and chill for another 30 minutes.
- Repeat this rolling and folding process twice more, chilling for about 30 minutes in between. After the final roll, chill the dough thoroughly.
For the raspberry jam:
- During this rolling, folding, and chilling process, make the raspberry jam. Add raspberries, sugar, lemon juice, and salt to a pot and cook over medium heat.
- Bring berries to a boil and lower heat to maintain a simmer, stirring frequently. Cook until berry juices are thick and coat the back of a spoon, about 10 minutes.
- Press berries through a fine sieve, pressing with a spatula to extract as much jam as possible. Discard the seeds. You should end up with about a 1/2 cup of jam. Allow to cool completely.
To assemble and bake the pastry twists:
- Roll pastry dough out on a lightly floured surface to about 1/2 inch thickness. Roll into a rectangle, roughly 12 by 16 inches. Cut dough in half.
- Place first piece of dough onto a parchment lined baking sheet. Spread with raspberry jam, leaving a small border around all sides. Place second sheet of pastry dough on top. Brush top of dough lightly with egg and sprinkle with demerara sugar, pressing lightly to adhere.
- Chill pastry for about 15 minutes. Use a sharp chef's knife, pizza wheel, or pastry cutter to slice pastry into thin strips, about 1/2 inch wide. Pinch both ends of the pastry with your fingers and twist several times, moving your hands in opposite directions. Place pastry twists about an inch apart on a lined baking sheet.
- Once all pastry twists are assembled, chill until solid, about another 30 minutes. Preheat oven to 400° F.
- Bake until golden, about 18-22 minutes.