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Puff Pastry Glazed Apricot Twists

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“These are best served warm out of the oven. This is a double recipe for 16 pastries, you can cut the recipe in half and use just one puff pastry sheet for 8 pastries if desired.”

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
  3. Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
  4. Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
  5. 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.
  6. Twist each strip 3 times, then place on the parchment-lined baking sheet.
  7. Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
  8. Bake for about 15-20 minutes.
  9. Transfer the twists to a rack.
  10. In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

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