I have kept folders of recipes torn from magazines and newspapers for years and years. Before getting organized with the folders, I simply had stacks of loose paper recipes in no order. But that was long ago. Now I have folders with categories labeled by the protein type, vegetable group, two folders for dessert recipes, with a separate folder just for chocolate desserts. A folder for breakfast recipes, one for quick breads and muffins, sides dishes and sauces, appetizers, and so on. Of course, now we can find recipes on the internet, blog sites, and way more digital media. But I still like the paper recipes that I can thumb through, finding what I have in mind. Pulling out the tattered and stained copy of a well-loved recipe.
The pastry pictured here was made from a recipe photocopied from Gourmet Magazine 2004. Their titled name was Glazed Apricot Twists. Since I was using this recipe for a Young Chefs cooking class, I gave it a new name that they might relate to better: Jammy Breakfast Pastry Twists. Not only did they like the name. They LOVED the pastries! Below is my adaptation of the Gourmet Magazine recipe.
Jammy Breakfast Pastry Twists
1 sheet of frozen puff pastry, such as Pepperidge Farm
1/2 cup strawberry jam
1/4 cup powdered sugar
1 tablespoon cream or half/half
Thaw the puff pastry according to the package directions. Keep chilled until ready to make the pastries.
Preheat the oven to 400 degrees. Line a large sheet tray with parchment paper. Set aside.
Remove one sheet of puff pastry from the package. Store the second sheet in the refrigerator for another use. On a lightly floured surface, roll out the puff pastry sheet to a 12x10-inch rectangle. Cut the sheet in half lengthwise. Cut each half crosswise into 4 pieces, each piece being 5x3-inches for a total of 8 pieces. Spread each piece with 1/2 tablespoon of jam. Fold each piece in half lengthwise to form a 1 1/2-inch wide strip. Twist each strip three times and place the twisted strip onto the parchment paper lined sheet tray, pressing the ends of each strip to hold it in place on the tray. Repeat with the remaining pieces of pastry.
Bake in the preheated oven for 15-18 minutes until golden brown and puffed. Remove the tray from the oven, allowing to cool for a few minutes. Transfer each pastry to a cooling rack set over a piece of parchment paper.
Combine the powdered sugar with the cream, stirring to form a smooth, creamy glaze. Using a pastry brush, brush the sugar glaze over the pastries. Serve warm or at room temperature.