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Directions. Place one sheet of puff pastry on the counter to thaw for about 30 minutes. You want the pastry to be soft and pliable, but still cold when you work with it. Preheat oven to 400 degrees F and place a rack in the center. Line a rimmed baking sheet with parchment paper and set aside.

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Cut the pastry into ½ inch width strips and then cut each strip in half. Pinch the ends and twist each strip. Place on baking sheet. Chill for 15-20 minutes in refrigerator. Preheat oven to 400 degrees F. Remove from the refrigerator and bake for 10-12 minutes or until golden brown. Let cool on a wire rack.

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Light cover the work surface with flour. Roll out the pastry into a 12×16 inch rectangle and cut it in half making 2 rectangles. Spoon ¼ cup of the jam onto one half and spread it evenly over the entire rectangle **see notes. Place the second rectangle on top and press down lightly.

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Step 1: Roll the dough into a shape that's roughly a 14 x 16 inch rectangle. Step 2: Spread the jam over the dough, leaving about an inch from the edge untouched. Step 3: Roll the dough lengthwise like a jelly roll. This step can get quite messy with the jam oozing out. Don't worry…keep as much jam in as you can.

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Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt.

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Spread 1/2 of the raspberry filling down the center of the strip. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with 2nd half of dough and remaining raspberry filling.

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Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan. 4. Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes.

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Spoon the jam onto one half and spread it all over the pastry. Place the other rectangle of pastry on top and press down. Cut the pastry widthways into strips of about ½ inch thick (or about a thumb width). Twist each strip, cut in half and place on the baking tray. Sprinkle each straw with a little brown sugar.

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Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar.

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1. Heat oven to 375F. Line a large cookie sheet with parchment paper. 2. Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. 3. Spread raspberry jam on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds.

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These puff pastry twists are filled with gooey raspberries and crunchy slivered almonds - the perfect breakfast treat. Wednesday, June 4, 2014. Raspberry Almond Pastry Twists With my new gluten free diet I wasn't able to taste test these Raspberry Almond Pastry Twists, but when a baked good disappears within 24 hours in my house, I consider.

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Preheat your oven to 400°F and place the filled pastry into the fridge for 15 minutes. Line a baking sheet with parchment paper and remove pastry from the fridge once chilled. Using a pizza cutter, cut strips to about 1 1/2 inches each. Twist the layers about three times before laying onto a baking sheet.

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Raspberry Twists with Cream Cheese Frosting Directions: First, let's make the dough. I use my favorite roll recipe-it's my go to for dinner rolls, cinnamon rolls, and raspberry twists. You can find the entire recipe at the bottom of this post. Add the water, yeast and sugar and let sit until the yeast gets all bubbly.

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Make the Roll Dough. Preheat oven to 350*F. Line baking sheets with parchment paper (see notes for cinnamon roll-look directions). In a small saucepan on the stove, heat milk to 120-130*F. In stand mixer bowl, mix flour, sugar, salt, and instant active dry yeast. Add softened butter, warm milk, vanilla, and lemon juice.

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Using a pizza cutter or sharp knife, cut the pastry into ½-inch wide strips and then cut each strip in half. Pinch the ends and twist each strip. Place on the prepared baking sheet. Place the pan of twists in the refrigerator and chill for 15-20 minutes. While the twists are chilling, preheat the oven to 400 degrees F.

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Instructions. Grease two 8 x 6 baking dishes and line with parchment paper. You can also make one large danish in a 9 x 11 baking dish. Heat the milk until warm to the touch but not too hot, about 100°F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes.