Berry Puff Pastry Twists

By Ava MitchellAug 4, 2026

Berry Puff Pastry Twists are a delightful bakery-style dessert featuring golden brown, flaky dough and a luscious dark red berry filling. The combination of a crisp exterior and a sweet, tart center creates an unforgettable treat that's perfect for weekend mornings or an afternoon pick-me-up. Topped with a glossy white powdered sugar glaze, these twists not only look impressive but also provide a masterclass in texture and flavor. Serve them fresh for a truly indulgent experience that will disappear from the plate in no time.

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Cook 20 minTotal 35 min4 servings

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with unbleached parchment paper.

In a small bowl, whisk the dark red mixed berry jam with the cornstarch until smooth.

Lightly dust your work surface with flour.

Unroll the thawed puff pastry sheets.

Spread the thickened berry filling evenly across one sheet, leaving a 1/4-inch border.

Place the second sheet of pastry directly on top and press gently to seal.

Using a pizza cutter, slice the layered dough vertically into 1-inch (2.5cm) wide strips.

Gently lift each strip by the ends and twist in opposite directions 3 to 4 times.

Place the twisted dough onto your prepared baking sheet.

Whisk your egg and water together, then use a pastry brush to paint the exposed dough.

Bake the twists on the center rack for 18 to 22 minutes.

Transfer them immediately to a wire rack to stop the cooking process.

Whisk the powdered sugar, vanilla extract, and 1 tbsp (15ml) of milk in a bowl.

If the glaze is too thick, add the remaining milk drop by drop until you achieve a thick but pourable consistency.

Generously drizzle the thin, glossy white powdered sugar icing glaze back and forth over the warm pastries.

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Dinner Desserts

Berry Puff Pastry Twists

Name: Berry Puff Pastry Twists
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 package frozen puff pastry (Thawed but kept cold); 1 cup dark red mixed berry jam (Or high-quality preserves); 1 tbsp cornstarch (To thicken the jam); 1 tbsp all-purpose flour (For dusting the surface); 1 large egg (For the egg wash); 1 tbsp water (For the egg wash); 1 cup powdered sugar (Sifted); 1 tbsp whole milk (To thin the glaze, 1-2 tbsp); 0.5 tsp vanilla extract (For flavor)

By Ava MitchellAug 4, 2026

0(0)

Cook 20 minTotal 35 min4 servings

Ingredients

Servings4

•1 package frozen puff pastry (Thawed but kept cold)
•1 cup dark red mixed berry jam (Or high-quality preserves)
•1 tbsp cornstarch (To thicken the jam)
•1 tbsp all-purpose flour (For dusting the surface)
•1 large egg (For the egg wash)
•1 tbsp water (For the egg wash)
•1 cup powdered sugar (Sifted)
•1 tbsp whole milk (To thin the glaze, 1-2 tbsp)
•0.5 tsp vanilla extract (For flavor)

Instructions

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with unbleached parchment paper.
2
In a small bowl, whisk the dark red mixed berry jam with the cornstarch until smooth.
3
Lightly dust your work surface with flour.
4
Unroll the thawed puff pastry sheets.
5
Spread the thickened berry filling evenly across one sheet, leaving a 1/4-inch border.
6
Place the second sheet of pastry directly on top and press gently to seal.
7
Using a pizza cutter, slice the layered dough vertically into 1-inch (2.5cm) wide strips.
8
Gently lift each strip by the ends and twist in opposite directions 3 to 4 times.
9
Place the twisted dough onto your prepared baking sheet.
10
Whisk your egg and water together, then use a pastry brush to paint the exposed dough.
11
Bake the twists on the center rack for 18 to 22 minutes.
12
Transfer them immediately to a wire rack to stop the cooking process.
13
Whisk the powdered sugar, vanilla extract, and 1 tbsp (15ml) of milk in a bowl.
14
If the glaze is too thick, add the remaining milk drop by drop until you achieve a thick but pourable consistency.
15
Generously drizzle the thin, glossy white powdered sugar icing glaze back and forth over the warm pastries.

Nutrition (per serving)

Calories

245

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