Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate Berry Twists




Source of Recipe


Pepperidge Farm®


List of Ingredients




1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. raspberry jam
2 squares (1 oz. each) semi-sweet chocolate , finely chopped



Recipe



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.