Five puff pastry twist hearts on a white pottery platter. The puff pastry hearts are dusted with powdered sugar and the tray has sage leaves and raspberries as garnish. There is a rattan placemat and a Valentine's Day tea towel in the background. There is also a white bowl with fresh raspberries, a small orange and two orange slices and a heart shaped wooden spoon in the photo.

Super Simple Four Ingredient Raspberry Love Twists

5.0 from 4 votes

These little puff pastry heart twists could not be easier! You may have seen them on instagram here. They come together quickly and use only four ingredients, most of which you may already have in your pantry and fridge! I love how versatile they are. You can take this same idea and make these twists with any jam you’d like. I had a few tablespoons of raspberry jam leftover from my Raspberry Citrus Pull-Apart Wreath and this was the perfect way to use it up! If you want to try something other than jam, you could use Nutella, Biscoff spread, or even a thin layer of brown sugar and cinnamon!

I made these heart-shaped with Valentine’s Day in mind, but they can be made any time of year. You can bake them as twists for a total of ten twists if you’d like. I used two twists for each heart which made one each for my family of five. This recipe is easy to double, especially since puff pastry typically comes in a package of two. I would recommend using two baking sheets if you do double the recipe because fitting ten hearts would be pretty crowded, unless you are using a full size baking sheet (25 in x 17 1/4 in).

If you love heart shaped pastries, then be sure to check out my viral Tearin’ Up My Heart Cinnamon Roll here!

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Super Simple Four Ingredient Raspberry Love Twists

Recipe by Sarah
5.0 from 4 votes
Course: Breakfast, Brunch, Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

205

kcal
Thawing time

30

minutes
Total time

1

hour 

5

minutes

You won’t believe how easy this one is! So simple and I love that most ingredients are probably already in the fridge or pantry.

Cook Mode

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Ingredients

  • 1 sheet puff pastry (thawed)

  • 2 tbsp raspberry jam

  • 1 egg beaten for egg wash

  • 2 tsp powdered sugar for dusting

Directions

  • Place one sheet of puff pastry on the counter to thaw for about 30 minutes. You want the pastry to be soft and pliable, but still cold when you work with it.
  • Preheat oven to 400 degrees F and place a rack in the center. Line a rimmed baking sheet with parchment paper and set aside.
  • Place the thawed sheet of puff pastry on a clean work surface (I use a large wooden cutting board) and roll it out thinly. I wanted the short ends of my rectangle to be somewhere between 10 and 11 inches.
  • Spread a thin layer of raspberry jam evenly over the pastry dough.
  • Fold the dough in half by bringing the top short end of the rectangle down to the bottom short end. See video below for reference. You can use a rolling pin to lightly roll the dough together after folding it.
  • Using a sharp knife or pizza cutter, cut the pastry into ten even strips of about an inch wide.
  • Gently twist each strip about 2-3 full turns. If you plan to make them heart-shaped, move on to step 8. If you want to leave them as twists, lay them out flat like this and space them evenly on your parchment-lined baking sheet. You will have 10 twists. Brush them lightly with egg wash and then bake for 18-20 mins at 400 degrees F.
  • To make the twists into hearts, you will use 2 twists for each heart and end up with a total of 5 hearts. See the video below for how I shaped the twists into hearts. I basically took 2 twists at a time and shaped them like candy canes facing each other and pressed the ends of the dough where it meets at the top and bottom of each heart to seal it. I spaced out the 5 hearts evenly on a parchment-lined baking sheet as I worked. Once he hearts are shaped, brush them lightly with egg wash and bake them on the center rack for 20 mins at 400 degrees F.
  • The puff pastry twists are done when they’re golden brown. I like to give them a light dusting of powdered sugar when I remove them from the oven. Another option would be to dust them with a mixture of cinnamon and granulated sugar. Serve warm and enjoy!

Equipment

Recipe Video

Notes

  • The goal with puff pastry it to work with it fairly quickly because you want it to still be somewhat chilled when you put it into the oven so that it puffs up and flakes nicely. Warm or room temp puff pastry sheets won’t puff as well and can still appear doughy, even after the full cooking time.

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