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
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.