1 box (17.3 oz) Pepperidge Farm frozen puff pastry sheets
1 egg
1 Tbsp. water

Filling One:
2 Tbsp. sugar
1 tsp. cinnamon

Filling Two:
2 Tbsp. seedless raspberry jam
1/3 cup mini chocolate chips

Thaw pastry at room temperature for 30-40 minutes.  Mix egg and water in a small bowl.  In another small bowl, mix sugar and cinnamon. 

Roll out one sheet of pastry dough to a size of 10 x 14 inches.  Cut in half lengthwise, making two rectangles, 5 x 14 inches each.  Brush egg on each half-sheet.  Sprinkle cinnamon sugar mixture evenly over one half-sheet, cover with second half-sheet, and roll gently with rolling pin to seal.

Using a sharp knife, cut rectangle into 1/2 inch strips, parallel to the short side of the rectangle.  This will make 28 strips, each one 1/2 x 5 inches.

Twist the strips several times, pinching at each end and placing about 2 inches apart on cookie sheets.  Brush with egg and bake at 400 degrees for 9-10 minutes, until golden.

Repeat this procedure with the second pastry sheet, this time spreading the half-sheet with jam and sprinkling with mini chips.

Makes 56 cookies.

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