April 4, 2012

Jam Puff Pastry Straws

What can I say about these straws, other than — make them!

Lovely, sweet jam (I used Stonewall Kitchen's seedless black raspberry, my absolute favorite) twisted into strips of puff pastry.

A few ingredients, so little time, and minimal effort. And for that you're rewarded with a fun, crunchy, tender and sweet — but not too sweet! — little treat to add to your brunch table.

Place a defrosted puff pastry sheet on a well-floured surface.

Roll it out a bit, until it's a couple of inches larger on each side than when you started.

Cut the pastry sheet in half. A pizza cutter works really well for this job. Then spread jam liberally on one of the puff pastry halves.

Place the other sheet on top of the jam-covered sheet. Roll sheets together lightly, so the jam doesn't spill out.

Slice the sheet into strips. Then gently twist each strip with your fingers.

Place twisted strips on a parchment-lined baking sheet.

Bake until puffed and golden.

Sprinkle with powdered sugar and eat!

Jam Puff Pastry Straws

1 package puff pastry (2 sheets)
1/3 cup jam (use your favorite)
Flour for dusting
Powdered sugar for sprinkling

1.    Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside.

2.  Thaw puff pastry as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2" larger on each side. Cut crosswise into two rectangles. 

3.    With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin.

4.    Slice into long or short strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan.

5.    Sprinkle generously with powdered sugar.

6.   Repeat process with second sheet of puff pastry.

Makes approximately 30 straws

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