My kids are tired of cereal. And I sort of am, too. It happens. I’ve gotten over my I-never-had-sugar-cereals-as-a-child-so-I’m-going-to-try-every-variety-available-as-many-times-as-possible phase. And a line has to be drawn somewhere. I mean, even I know that Cookie Crisp is dessert, not breakfast.
I usually make eggs, pancakes, or waffles on the weekends (all at the same time! No wait…that’s the restaurant my family thinks I run), but with school starting back up again this week for us, I won’t have time to cook those things Monday-Friday. (I’ll be much too busy barking “GET DRESSED. YOU’RE GOING TO BE LAAAAAATE!”)
These jam twists are a welcome change. Super simple and versatile – use any kind of spread you like.
Haley and Trevor love theirs with a side of fresh fruit, Paul eats his with coffee, and I enjoy mine all by themselves. 5 of them.
Pastry Jam Twists
Makes approximately 20
Prep time: 15 minutes
Cook time: 15 minutes
• 1/2 package puff pastry (1 sheet)
• 3 tablespoons jam of your choice (I used strawberry)
• Flour for dusting
• Powdered sugar for sprinkling
Allow puff pastry to thaw per package instructions.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper; set aside.
Lightly dust work surface and a rolling pin with flour. Roll out puff pastry until it’s a little larger on each side. Cut crosswise into two rectangles.
Heat the jam up in the microwave for about 15 seconds to loosen. With a pastry brush, coat one piece of the pastry with the jam. Place the uncoated pastry piece on top and gently roll them together with the rolling pin (not too hard or the jam will squish out!)
Slice into short strips, about 1/4 inch wide. Pinch the ends slightly and twist. Place onto the lined cookie sheet. Bake for 15 minutes or until golden brown. Let cool and then sprinkle with powdered sugar.
(from Sprinkle Bakes)