Ingredients:
1 (17 ounce) packages frozen puff pastry ( thawed according to package directions)
1 cup apricot jam, melted ( melt just enough to make spreading easy)
1/2 cup confectioners’ sugar
2 tablespoons whipping cream ( unwhipped)
1 tablespoon fresh lemon juice
Directions:
Set oven to 400 degrees.
Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
Roll out one puff pastry sheet onto a lightly floured surface into a 12×10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
Cut each half crosswise into four 5×3-inch strips (for a total of 8 strips).
Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
Twist each strip 3 times, then place on the parchment-lined baking sheet.
Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
Bake for about 15-20 minutes.
Transfer the twists to a rack.
In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
Servings: 16
Time preparation: 20 min.
Time total: 35 min.