Homemade Raspberry Pastry Twists
Tart raspberry jam & buttery, flaky pastry. This simple dessert really shines if you put in the extra effort to make your own jam and homemade rough puff pastry.
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Tart raspberry jam & buttery, flaky pastry. This simple dessert really shines if you put in the extra effort to make your own jam and homemade rough puff pastry.
2 cups flour
1 tablespoon sugar
1/4 teaspoon salt
6 ounces unsalted butter, frozen
About 2/3 cup ice water
2 cups frozen raspberries
1/4 cup sugar
1 teaspoon lemon juice
pinch of salt
1 egg, beaten (optional)
1-2 tablespoons demerara sugar (optional)
1. In a large bowl, whisk together the flour, sugar, and salt. Quickly grate the butter into the flour mixture using the large holes of a box grater.
2. Gently stir the butter into the flour mixture, tossing to coat. Do not mix the butter in - you want to keep it in large pieces.
3. Drizzle the ice water over the mixture, mixing with a fork until the dough starts to come together into a shaggy mass. Pour the dough out onto a work surface and knead lightly until it forms a ball.
4. Flatten the dough into a disk and wrap tightly in plastic wrap. Chill for at least 30 minutes.
5. Unwrap the dough and place onto a lightly floured surface. Roll dough away from you into a long rectangle, about 3 times longer than it is wide and about 1/2 inch thick.
6. Fold the dough into thirds: Start by folding the top third down toward the middle of the dough, then fold the bottom third up over the folded dough, like a letter. Give the dough a quarter turn, roll out again into a long rectangle, and fold in thirds in the same fashion. Wrap the dough in plastic and chill for another 30 minutes.
7. Repeat this rolling and folding process twice more, chilling for about 30 minutes in between. After the final roll, chill the dough thoroughly.
1. During this rolling, folding, and chilling process, make the raspberry jam. Add raspberries, sugar, lemon juice, and salt to a pot and cook over medium heat.
2. Bring berries to a boil and lower heat to maintain a simmer, stirring frequently. Cook until berry juices are thick and coat the back of a spoon, about 10 minutes.
3. Press berries through a fine sieve, pressing with a spatula to extract as much jam as possible. Discard the seeds. You should end up with about a 1/2 cup of jam. Allow to cool completely.
1. Roll pastry dough out on a lightly floured surface to about 1/2 inch thickness. Roll into a rectangle, roughly 12 by 16 inches. Cut dough in half.
2. Place first piece of dough onto a parchment lined baking sheet. Spread with raspberry jam, leaving a small border around all sides. Place second sheet of pastry dough on top. Brush top of dough lightly with egg and sprinkle with demerara sugar, pressing lightly to adhere.
3. Chill pastry for about 15 minutes. Use a sharp chef's knife, pizza wheel, or pastry cutter to slice pastry into thin strips, about 1/2 inch wide. Pinch both ends of the pastry with your fingers and twist several times, moving your hands in opposite directions. Place pastry twists about an inch apart on a lined baking sheet.
4. Once all pastry twists are assembled, chill until solid, about another 30 minutes. Preheat oven to 400°F.
5. Bake until golden, about 18-22 minutes.
Makes about 18 pastry twists.
