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Recipe courtesy of Robin Miller
Apricot Puff Pastry Twists with Vanilla Ice Cream
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 291 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 65 milligrams
- Sodium
- 113 milligrams
- Carbohydrates
- 47 grams
- Protein
- 10 grams
- Sugar
- 30 grams
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 291 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 65 milligrams
- Sodium
- 113 milligrams
- Carbohydrates
- 47 grams
- Protein
- 10 grams
- Sugar
- 30 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown.
- Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.
