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Ingredients for Berry Puff Pastry Twists featuring raw pastry dough, dark red berry jam, and white icing glaze on a neutral background.
FL Recipes

Berry Puff Pastry Twists: Flaky, Jam-Filled, and Glazed to Perfection

These beautiful golden baked puff pastry twists feature incredibly flaky layers, a sticky dark red berry filling that oozes slightly, and a shiny translucent white icing glaze. A perfect easy breakfast or elegant dessert pastry.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 twists
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Berry Puff Pastry Twists Ingredients
  • 1 lb Puff Pastry Thawed according to package instructions. (450g / 2 sheets)
  • 1/2 cup Dark Red Berry Jam Use thick preserve like raspberry or blackberry. (160g)
  • 1 large Egg Beaten with a splash of water for the egg wash.
  • 1 tbsp All-Purpose Flour For dusting the work surface. (8g)
  • 1/2 cup Powdered Sugar For the shiny translucent white icing glaze. (60g)
  • 1 tbsp Whole Milk To thin the icing. (15ml)
  • 1/2 tsp Vanilla Extract Flavor for the glaze. (2.5ml)

Equipment

  • 1 Large half-sheet baking pan Essential for providing enough space so pastries puff up.
  • 1 Parchment Paper Prevents the sticky dark red berry filling from sticking to the pan.
  • 1 Pastry Brush Used for the egg wash to create toasted golden brown edges.
  • 1 Pizza Cutter Creates clean cuts for visible flaky layers.

Method
 

Baking the Twists
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Dust your counter with all-purpose flour (1 tbsp / 8g) and gently unroll the thawed puff pastry without pressing out the layers.
  2. Spread the dark red berry jam (1/2 cup / 160g) evenly over one sheet of puff pastry, leaving a 1/4-inch (6mm) border. Place the second sheet of pastry directly on top and press gently to seal.
  3. Slice the pastry sandwich into 1-inch (2.5cm) wide strips. Pick up each strip by the ends and gently twist 3 to 4 times to create spirals. Place them on the baking sheet 2 inches (5cm) apart.
  4. Whisk the large egg with a splash of water. Lightly brush the egg wash over the twists to ensure they achieve toasted golden brown edges while baking.
  5. Bake for 15 to 18 minutes until you see visible flaky layers and the sticky dark red berry filling oozes slightly from the twisted folds. Let cool on a wire rack.
  6. Whisk together the powdered sugar (1/2 cup / 60g), whole milk (1 tbsp / 15ml), and vanilla extract (1/2 tsp / 2.5ml). Drizzle the shiny translucent white icing glaze over the slightly cooled pastries before serving.

Nutrition

Calories: 210kcalProtein: 3gFat: 12gFiber: 1g

Notes

Keep It Cold: Keep puff pastry very cold before baking to guarantee flaky layers.
Do Not Over-Twist: Twisting the dough too many times will compress the layers and prevent a good rise.
Use Thick Jam: Runny jellies will result in soggy pastry. Use high-quality thick fruit preserves.
Keyword Berry puff pastry twists,Jam filled twists,puff pastry recipe

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