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Raspberry Twists


These look and taste like perfect little bakery cookies. For a twist on these twists, top each cookie with 1 tablespoon of non-dairy whipped topping and sandwich them.

  • Duration
  • Cook Time
  • Prep Time
  • 18Servings


  • 1 frozen pastry dough, defrosted
  • 2 tablespoons vegan butter, softened
  • ½ cup seedless raspberry jam
  • 1 tablespoon cinnamon sugar, divided


Preheat oven to 350°F.  Lightly grease a cookie sheet with non stick baking spray.

1. Unfold puff pastry onto a flat surface.

2. Spread margarine on the puff pastry.

3. Spread jam in a thin layer, leaving a 1-inch border for rolling.  Sprinkle with 1/2 tablespoon cinnamon sugar.

4. Roll as for a jelly roll, secure seam side down and cut into 18 thin slices.

5. Place slices on prepared cookie sheet.  Sprinkle remaining cinnamon sugar over slices.

6. Bake at 350°F for 20 minutes, or until puffed and golden brown.  Serve warm or at room temperature.