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.
Raspberry Twists
Servings
18 Servings
Ingredients
- 1 frozen pastry dough defrosted
- 2 tablespoons vegan butter softened
- ½ cup seedless raspberry jam
- 1 tablespoon cinnamon sugar divided
Instructions
- Preheat oven to 350°F. Lightly grease a cookie sheet with non stick baking spray.
- Unfold puff pastry onto a flat surface.
- Spread margarine on the puff pastry.
- Spread jam in a thin layer, leaving a 1-inch border for rolling. Sprinkle with 1/2 tablespoon cinnamon sugar.
- Roll as for a jelly roll, secure seam side down and cut into 18 thin slices.
- Place slices on prepared cookie sheet. Sprinkle remaining cinnamon sugar over slices.
- Bake at 350°F for 20 minutes, or until puffed and golden brown. Serve warm or at room temperature.
I have heard those who have used nutella and they love it.
has anyone tried a different flavor jam or chocolate
Yes sure – cookies/cakes/pastries all freeze great!
Can you freeze the raspberry twist after cooking them?