Pastry Jam Twists

Pastry Jam Twists on

by Amy on August 21, 2012 · 9 comments

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)

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{ 9 comments… read them below or add one }

Lauren September 10, 2013 at 10:07 am

Just made these and they are delicious! How to you recommend storing them, so they don’t lose their “flakeyness”?


Amy @Very Culinary September 10, 2013 at 10:41 am

That’s a great question, Lauren! Unfortunately, I don’t really have a great answer. You could probably freeze them in an airtight container (for up to 4 weeks), but baked pastries don’t really refrigerate well and are best enjoyed the day they are made.


Jo August 15, 2013 at 10:07 am



Stephanie August 22, 2012 at 11:33 am

Love these! Different, and easily changeable with the spread. Also — not complicated! Hope Haley’s first day of school is grand!


swati August 22, 2012 at 12:05 am

what a great idea! nice snack for kids too… yum


Cathy August 21, 2012 at 1:14 pm

I am going to make these. My Nutrigrain bar for breakfast routine is one year past the point when I enjoyed it…


Joanne August 21, 2012 at 12:52 pm

I’ve started eating PB+J for breakfast because well…I was eating the peanut butter anyway. Just at night, with a spoon, and in vast quantities. It seems much better to do it this way. But there’s always room for a jam twist on the side!!


pam August 21, 2012 at 5:55 am

The sound good. Pop tarts with a twist!


Monet August 21, 2012 at 5:43 am

These jam twists are the perfect morning treat. There are many days when I feel tired of eggs or cereal, and these pretty twists are the perfect antidote to breakfast fatigue. Thank you for sharing!


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