Maurice’s Treats Strawberry Twists

What You Need:

·         1 cup sliced fresh strawberries (substitute store-bought strawberry jam, if desired)

·         1 cup sugar

·         1/4 cup fresh lemon juice

·         1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed

·         Powdered sugar, for garnish

What You Do:

1.    Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.

2.     Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.

3.     Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.

4.     Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)

5.     Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.

6.     Place filled puff pastry in refrigerator for 15 minutes.

7.     Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.

8.     Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.

9.    Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.