• Susie Csorsz Brown

Jam Straws

My eldest and I felt like baking something and happened to have some thawed puff pastry in the fridge. (I know, that's not normal, but we were just lucky, I guess.) These were literally in the oven, perfuming the air within 10 minutes. I highly recommend!


Jam Straws

makes about 20


Ingredients

Crispy, jammy, and oh-so-good!

1 large egg

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

2 sheets puff pastry

⅓ cup your favorite jam (we used cherry, but any berry would be really tasty)


Directions

Preheat the oven to 400°F and line two baking sheets with parchment paper.


In a small bowl, whisk the egg with 1 tablespoon water to combine. In another small bowl, stir the sugar and cinnamon to combine.


On a sheet of parchment , roll out both sheets of puff pastry to flatten slightly (I used a sheet of parchment plus the sheet that the dough comes on). Pull one to the middle of your work area; the the other aside. Spread the jam evenly on top of the sheet in front of you, leaving about ¼ inch uncovered on all sides. Brush the uncovered edges with egg wash. Flip the other sheet parchment-side up, and do your best to line up and place the second sheet of puff pastry on top, pressing firmly around the edges to seal.


Brush the top sheet of puff pastry with egg wash and sprinkle evenly with cinnamon sugar.

Use a sharp knife or pizza cutter to cut the dough into ½-inch-wide strips. Twist the strips a few times, then transfer to the prepared baking sheets, leaving about ½ inch between each piece.


Bake until the pastry is golden brown and crisp, 10 to 12 minutes. Cool at least 5 minutes before serving.


Enjoy!

Recent Posts

See All

Curried Peanut Sauce/dip

You should know going into this that this is NOT a photogenic sauce. In fact, unless you sprinkle some sort of color on top (chopped cilantro maybe? Or some red pepper of some sort?), it will sit in

PB&J, bar-style

What do you get when you do a mash-up of a traditional PB&J and a blondie? These yummy bars. You can opt for whole grain flour if you’d like; already, this has less sugar than a typical blondie might

Don't Miss Out

Sign Up and Get All My Delicious Recipes
  • Healthyexpatparent

©2019 by Susie Csorsz Brown. Proudly created with Wix.com

  • LinkedIn Social Icon