Recipes

How to Make Candy Cane Twists

Makes 12
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes

Dough to use:

Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

1 sheet Pennant Puff Pastry (10″ x 15″)
3 tbsp. raspberry jam
½ cup white chocolate, melted
¼ cup crushed peppermint candy
Egg Wash (1 egg whisked + 1-2 tbsp. water)

1. Preparation:

Thaw pastry sheet or prepare bulk dough according to directions, adapting to a 10″ x 15″ size if needed.

Preheat oven to 375ºF. Line 2 baking trays with parchment paper.

2. Makeup:

a. Spread raspberry jam lengthwise over one half of the pastry sheet.

b. Fold the other half over the jam and gently press to seal.

c. Using a metal ruler as a guide, cut 12 strips (1″ x 5″ each).

d. Transfer strips to the prepared trays, spacing 1″ apart.

e. Twist the ends of each strip in opposite directions to create a spiraled look.

f. Brush each strip with egg wash.

g. Chill trays in the fridge for 15 minutes before baking.

3. Baking:

Bake for 18–20 minutes, or until the pastry is puffed and golden brown.

4. Finishing:

Drizzle with melted white chocolate and sprinkle with crushed peppermint candy. Serve once cooled slightly.

Get creative in the kitchen and try different flavor options: cherry pie filling and dark chocolate drizzle, hazelnut spread and mint chocolate chips, strawberry jam and cream cheese with crushed candy cane, milk chocolate ganache and salted caramel drizzle. To name a few!

Related Products

Puff Dough Ready to Sheet 15 lb
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Puff Dough Sheets 10″ x 15″
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ORDER NOW
FoodServiceDirect.com
WebstaurantStore.com
RestaurantDepot.com

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