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–+ servings
Berry Puff Twists

Berry Puff Twists: Flaky Pastries Bursting with Berry Joy

Delight in these Berry Puff Twists, pastries filled with sweet berry preserves, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 twists
Course: Desserts
Cuisine: Bakery
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Frozen Puff Pastry Essential for that flaky texture; make sure it’s cold before using for the best rise.
  • 1 large Egg (beaten) Gives the twists a lovely golden glaze.
For the Filling
  • 1 cup Mixed Berry Preserves Feel free to swap in your favorite flavor!
  • 2 tablespoons Butter (melted) Helps bind the preserves to the pastry.
  • 1 teaspoon Vanilla Extract Adds warmth to the pastry experience.
For the Topping
  • 2 tablespoons Granulated Sugar Adds crunchy sweetness and a caramelized finish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Rolling Pin
  • Sharp Knife or Pizza Cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on a floured surface to a rectangle about 1/8 inch thick.
  3. Spread mixed berry preserves over the pastry, leaving a 1-inch border, then brush melted butter and vanilla extract over the filling.
  4. Slice the pastry into 8 equal strips, twist each strip several times, and place them on the prepared baking sheet.
  5. Brush each twist with the beaten egg and sprinkle granulated sugar over the tops.
  6. Bake for 20-25 minutes or until golden brown, then cool for 5 minutes before serving.

Nutrition

Serving: 1twistCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Keep pastry cold to maintain flakiness, and avoid overfilling to preserve shape during baking.

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