Maurice’s Strawberry Twists

Instructions

• 1

  Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.

• 2

  Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.

• 3

  Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.

   

• 4

  Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)

• 5

  Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.

• 6

  Place filled puff pastry in refrigerator for 15 minutes.

• 7

  Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.

• 8

  Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.

• 9

  Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.