Chocolate Berry Twists
Thaw Time: 30 minutes
Bake Time: 10 minutes
Prep Time: 20 minutes
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Ingredients
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
2 tablespoons raspberry jam
2 squares (1 oz.
each
) semi-sweet chocolate, finely chopped
Directions
THAW
pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.
UNFOLD
pastry on lightly floured surface. Roll into 14x10" rectangle. Spread with jam. Cut pastry in half lengthwise. Sprinkle one half with chocolate. Place remaining rectangle over chocolate-topped rectangle, jam-side down. Roll gently with rolling pin to seal.
CUT
crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture.
BAKE
10 min. or until golden. Serve warm or at room temperature. Makes 28 twists.
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