Berry Puff Pastry Twists with Sweet Glaze
Flaky puff pastry twists filled with bright mixed berries and finished with a vanilla-lemon glaze. Easy, fun, and perfect for brunch or dessert.
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Servings:
Ingredients
Main Ingredients
- 17 oz frozen puff pastry, thawed about 2 sheets
- 2 cup mixed berries, chopped if large fresh or thawed frozen, well-drained
- 0.25 cup granulated sugar
- 1.5 tbsp cornstarch
- 1 tbsp lemon juice fresh if possible
- 0.75 tsp vanilla extract
- 1.5 tbsp milk for brushing pastry
- 1 tbsp coarse sugar for sprinkling
- 0.75 cup powdered sugar for glaze
- 1.5 tbsp milk for glaze
- 0.25 tsp vanilla extract for glaze
- 0.5 tsp lemon zest finely grated, optional
Instructions
Preparation Steps
- Heat oven to 400°F. Line two baking sheets with parchment.
- Combine berries, granulated sugar, cornstarch, lemon juice, and 3/4 tsp vanilla. Stir and let sit 5 minutes.
- Unfold puff pastry on a lightly floured surface and roll each sheet just to smooth seams.
- Spread a thin, even layer of the berry mixture over one sheet, leaving a 1/2-inch border. Top with the second sheet and press to seal.
- Cut the stacked pastry into 12 strips (about 1 inch wide). Twist each strip several times and place on sheets.
- Brush twists lightly with milk and sprinkle with coarse sugar.
- Bake until puffed and deep golden, 16–18 minutes. Cool on the pan 5 minutes, then transfer to a rack.
- Whisk powdered sugar, 1.5 tbsp milk, 1/4 tsp vanilla, and lemon zest until smooth. Drizzle over warm twists.
Notes
Variation: Swap half the berries with a spoonful of raspberry jam for extra color and shine. Storage: Keep in an airtight container at room temperature for 1 day or refrigerate up to 3 days; re-crisp in a 350°F oven for 5 minutes before serving.
This recipe is an original creation inspired by classic Berry Puff Pastry Twists with Sweet Glaze flavors. All ingredient ratios and instructions are independently developed.