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<\/p>\nGlazed Apricot Twists<\/p>\n
<\/p>\n
1 frozen puff pastry sheet (from a 17 1\/4-ounce package), thawed according to package instructions<\/p>\n
1\/2 C. apricot jam (6 ounces), melted<\/p>\n
1\/4 C. confectioners’ sugar<\/p>\n
1 T. heavy cream or milk<\/p>\n
2 tsp. fresh lemon juice<\/p>\n
Special Equipment<\/p>\n
parchment paper<\/p>\n
<\/p>\n
Put oven rack in middle position and preheat oven to 425\u00b0F. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips). Spread each strip with 1\/2 T. jam, then fold strips in half lengthwise to form 1 1\/2-inch-wide strips. Twist each strip 3 times and place on baking sheet. Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners\u2019 sugar, cream, and lemon juice until smooth, then brush over warm twists. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Glazed Apricot Twists 1 frozen puff pastry sheet (from a 17 1\/4-ounce package), thawed according to package instructions 1\/2 C. apricot jam (6 ounces), melted 1\/4 C. confectioners’ sugar 1 T. heavy cream or milk 2 tsp. fresh lemon juice Special Equipment parchment paper Put oven rack in middle position and preheat oven to 425\u00b0F. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in…<\/p>\n