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CHOCOLATE BERRY TWISTS
1/2 pkg. Pepperidge FarmŽ Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. raspberry jam
2 squares (1 oz. each) semi-sweet chocolate, finely chopped
Thaw pastry sheet at room temperature 30 minutes.
Preheat oven to 400 degrees F.
Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Spread with jam. Cut pastry in half lengthwise. Sprinkle one half with chocolate. Place remaining rectangle over chocolate-topped rectangle, jam-side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2-inches apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.
Makes 28 twists
Source: Pepperidge Farm
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