Raspberry twists recipe

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These red raspberry twists are the perfect balance of buttery, flaky pastry and sweet, tangy raspberry jam. These little pastries look as though they've come straight from a fancy bakery, yet they're surprisingly simple to make at home. With just a handful of ingredients and minimal effort, you can create these pastry treats.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Related
Pairing
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Ingredients

Ready-rolled puff pastry
Raspberry jam (choose one free of high fructose corn syrup)
Egg (for egg wash)

See the recipe card for the quantities.

Instructions

Step 1: Begin by preheating your oven to 200°C (180°C fan) or Gas Mark 6. Line a cookie sheet with parchment paper or wax paper.
Step 2: Unroll your puff pastry onto a lightly floured surface.
Step 3: Spread the raspberry jam evenly over half of the pastry sheet, leaving a small border around the edges.
Step 4: Fold the uncovered half of the pastry over the jam-covered half. Press the top down gently around the edges to seal.
Step 5: Using a sharp knife or pizza cutter, cut the folded pastry into long rectangles approximately 1.5cm wide.
Step 6: Take each strip and gently twist it several times before placing it on the prepared baking tray.
Step 7: Brush each twist with the beaten egg to give it a gorgeous golden shine when baked.
Step 8: Bake in the preheated oven for 12–15 minutes, or until the twists are beautifully puffed up and golden brown.

Hint: After removing from the oven, let the twists cool for a few minutes on the baking tray before transferring to a wire rack. This helps them set and prevents breakage.

Substitutions

Raspberry jam: Substitute with strawberry, blackberry, or apricot jam for a different flavour. Lemon curd also works wonderfully for a tangy twist.
Puff pastry: All-butter puff pastry gives the best flavour, but standard puff pastry works perfectly well too. For a different texture, try using croissant dough.
Egg wash: If you need to make this egg-free, you can brush the twists with milk, melted butter, or even almond extract for a different taste, though the colour won't be quite as golden.

Variations

Chocolate raspberry twists: Spread a thin layer of chocolate spread on the pastry first, then add the raspberry jam for a chocolate-berry combination.
Iced raspberry twists: Once cooled, drizzle with a simple icing made from icing sugar and water for added sweetness.
Spiced raspberry twists: Add a pinch of cinnamon or mixed spice to the raspberry jam for a warming flavour that's especially nice in autumn and winter.

Equipment

You don't need any special equipment for these raspberry twists, which makes them wonderfully easy. A baking tray lined with parchment paper works perfectly. A sharp knife or pizza cutter is ideal for cutting the pastry into neat strips.

If you're using a block of puff pastry rather than ready-rolled, you'll need a rolling pin to roll it out to the right thickness.

Storage

These raspberry twists are best enjoyed on the day they're made when the pastry is at its crispest and most flaky. However, they can be stored in an airtight container at room temperature for up to 2 days. The pastry will soften slightly, but they'll still be delicious.

If you want to make them ahead, freeze the unbaked twists on a baking tray, then transfer them to a freezer bag once solid. They can be baked straight from frozen, adding a few extra minutes to the baking time.

Top Tip

Don't overload the pastry with jam, as tempting as it might be! Too much filling will leak out during baking and prevent the pastry from rising properly. Also, make sure your pastry is cool but not cold when you work with it; if it's too warm, it will be difficult to handle, but if it's too cold, it will crack when you twist it.

FAQ

Can I make these with homemade puff pastry?

Absolutely! If you have the time and inclination to make your own puff pastry, these twists will be even more special. Just roll it to about 3 mm thickness and proceed with the recipe.

Why didn't my pastry puff up properly?

There could be several reasons: your oven may not have been hot enough, the pastry might have been too warm when it went into the oven, or the edges may not have been cut cleanly enough to allow the layers to separate. Also, make sure not to press down too hard when sealing the pastry, as this can prevent proper rising.

Can I add fresh raspberries instead of jam?

Fresh raspberries will release too much moisture during baking, leading to soggy pastry. Stick with jam for the best results, or cook down fresh raspberries with some sugar to make a thick compote.

Looking for other recipes like this? Try these:

Chocolate Hazelnut Truffles

Pairing

These raspberry twists are delightful on their own, but they also pair wonderfully with:

A cup of Earl Grey tea or coffee for a mid-morning treat
A dollop of whipped cream or crème fraîche for a more indulgent dessert
A scoop of vanilla ice cream for a simple pudding
A glass of dessert wine or champagne for a special occasion

For a lovely breakfast or brunch spread, serve alongside cinnamon rolls, fresh fruit, yoghurt, and a selection of cheeses.

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