Saturday, March 9, 2013

PB Nutella & Rasberry Jam Twists

I've never really been a huge fan of anything pastry but I've been trying to go through my Pinterest boards and this was a recipe which seemed worth recreating. Funnily enough the smell that these created in the kitchen was so incredible that once they were baked I couldn't stop eating them, they were so addictive!
Its super duper easy, and though the recipe calls for jam, I decided to add some peanut butter and nutella to the mix. You can use whatever flavour jam you like, and to be honest you could use all sorts of sweet spreads too like marmalade, and even (hate it or love it) Marmite!
Peanut Butter Nutella & Raspberyy Jam Twists
Makes upto 40 twists
1 packet puff pastry, defrosted
Raspberry jam
2 parts nutella mixed with 1 part peanut butter
Cinnamon, for dusting
Icing sugar, for dusting
Leave the pastry out to defrost as directed on package. Preheat the oven to 200 degrees celsius. Divide pastry dough into two. Dust board with flour and roll out one piece into a horizontal rectangle to about two milimetres thickness. Using a sharp knife cut through the middle of the pastry vertically. Spread the jam onto one of the pieces, leaving an inch at the top and bottom. Place the other piece neatly on top. Cut vertical strips and twist, placing onto a parchment paper lined baking tray. Dust with cinnamon. Bake for 15 minutes until golden and cooked through. Leave to cool and finally dust with icing sugar. Repeat with the other piece of dough using peanut butter nutella spread.
N.B. Make sure you twist the pastry strips many times, and pinch the ends together, as once in the oven the twists will unravel slightly.


1 comment

  1. Hello Beela.
    Looks like you have a sweet tooth to match mine. These twists look fantastic and I'm tempted to go bake them right this minute. If only I had puff pastry on hand.
    All the best with your blog. I shall be back to read and possibly bake these soon. :)


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