Chef Paulette's Chocolate-Jam Puff Pastry Twists w Crushed Almon - WSMV News 4

Chef Paulette's Chocolate-Jam Puff Pastry Twists w Crushed Almonds 6/2/15

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 Chocolate-Jam Puff Pastry Twists w Crushed Almonds

1 sheet puff pastry
1/4 cup favorite jam (not chunky)
1/4 cup mini-chocolate chips
1/4 cup sliced almonds, crushed into small pieces
1 egg
sparkling finishing sugar (optional)

Preheat oven to 400 degrees F.

Roll out the puff pastry sheet on a lightly floured surface to about 25-30 % larger. Keep to the rectangle shape. Dollop the jam in small scoops all over dough. Spread gently with a spatula to cover dough in the thin layer.

Cut dough in half lengthwise. One on half, sprinkle the mini-chips evenly, and the crushed almonds evenly. Cover with the other pieces of dough, jam-side down, to line up evenly. Gently roll the layered halves to flat-ten a bit.

Cut the layered dough crosswise (shorter end) into 1/2-inch strips. You should get about a dozen strips. Line a sheet pan with parchment or silpat. Lift each strip by the ends and twist 2 turns. Place on pan and gently flat-ten the ends and pat the twist. Finish with rest of dough.

Beat the egg with a teaspoon or so of water. Brush the twists with egg wash. Sprinkle with a little finishing sugar. Bake 10-12 minutes until golden.

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