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Raspberry Twists


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Raspberry Twists


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Raspberry Twists

These look and taste like perfect little bakery cookies. For a twist on these twists, top each cookie with 1 tablespoon of non-dairy whipped topping and sandwich them.


  • Prep Time : 6 min min
  • Ready Time : 6 min



  • 1 frozen puff pastry sheet (from a 17.3-ounce package), defrosted
  • 2 tablespoons margarine, softened
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon cinnamon sugar, divided


Preheat oven to 350.  Lightly grease a cookie sheet with non stick baking spray.

Unfold puff pastry onto a flat surface.

Spread margarine on the puff pastry.

Spread jam in a thin layer, leaving a 1-inch border for rolling.  Sprinkle with 1/2 tablespoon cinnamon sugar.

Roll as for a jelly roll, secure seam side down and cut into 18 thin slices.

Place slices on prepared cookie sheet.  Sprinkle remaining cinnamon sugar over slices.

Bake at 350 for 20 minutes, or until puffed and golden brown.

Serve warm or at room temperature.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Raspberry Twists

  1. avatar says: Alita

    Can you freeze the raspberry twist after cooking them?

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