This simple pastry has been a kitchen favorite since the first time I tucked a spoonful of berry jam into a sheet of puff pastry on a rushed weekend morning. I discovered this combination when I had a single sheet of thawed pastry and a jar of mixed berry preserves on the verge of being forgotten in the pantry. The result — crisp, golden twists with pockets of jam that caramelize slightly — was surprisingly elegant and so easy that I started making it every time guests came over or the kids wanted something special after school. The texture is a delightful contrast: ultra-flaky layers give way to jammy, slightly tart centers with a sweet crunch from the sprinkled sugar.

What makes these twists special is how little equipment and time they demand for such a rewarding outcome. The buttery, laminated dough puffs up into delicate layers that feel like a bakery treat, while the mixed berry preserves add brightness and a homemade feel. I often prepare them when I want something that looks impressive without sweating over complicated techniques. They’re also versatile — swap the preserves or add a sprinkle of citrus zest to change the flavor profile. These twists have become my go-to when I want a fast, crowd-pleasing bake that still feels thoughtful.

Ingredients

• 1 sheet frozen puff pastry, thawed: Look for a high-quality all-butter or butter blend sheet in the freezer aisle; brands like Pepperidge Farm or local bakery sheets work well. Thaw in the refrigerator overnight or on the counter for 30–40 minutes until pliable but still cool.
• 1/2 cup mixed berry preserves: Choose a preserves with visible fruit pieces for texture; Bonne Maman and Smucker’s are reliable options. The preserves supply the tart-sweet center and caramelize slightly as the pastry bakes.
• 1 egg, beaten for wash: A simple egg wash gives a glossy, deep golden finish and helps the sugar adhere. If needed, use an egg substitute like aquafaba for a vegan approach (adjustments provided below).
• 2 tablespoons granulated sugar: Sprinkled on top before baking to create a light, crunchy coating; superfine sugar works particularly well for even melting.
• 1 tablespoon butter, melted: Brushed lightly over the preserves to add richness and help the vanilla bloom on the surface.
• 1 teaspoon vanilla extract: A good-quality pure vanilla extract brightens the berry flavors and adds warmth to the filling.

Instructions

Preheat and prepare: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup effortless. If your oven tends to run hot, position the rack in the center and check at the earlier end of the bake time. Roll and smooth: Lightly dust a work surface with flour and roll out the thawed puff pastry just enough to smooth creases — about 1/8-inch larger in each direction. Keep the dough cool; if it becomes too warm, pop it into the refrigerator for 10 minutes to firm up so the layers puff properly. Spread preserves and butter: Spread the mixed berry preserves evenly over the pastry, leaving a 1-inch border on all sides to prevent spillage during baking. Mix the melted butter with vanilla extract and brush lightly over the preserves — this encourages a glossy finish and helps the flavor marry with the jam. Cut and twist: Using a sharp knife or bench scraper, cut the pastry into 8 equal strips. Gently lift each strip and twist it several times to form an elegant spiral. Twist tightly enough to hold shape but not so tight that the layers are compressed — you want visible openings for steam and caramelization. Egg wash and sugar: Brush each twist with the beaten egg wash to promote browning. Sprinkle with granulated sugar to create a sweet, lightly crunchy top. For a subtler finish, use coarse sanding sugar sparingly. Bake and cool: Bake for 20–25 minutes until the twists are puffed and deep golden brown. The sugar should be caramelized and the pastry crisp. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a rack — this short rest helps the preserves set slightly so they don’t drip.

Storage Tips

Store cooled twists in an airtight container at room temperature for up to 24 hours to preserve crispness; beyond that they will soften as moisture is absorbed. For longer storage, freeze baked twists in a single layer on a tray until firm, then transfer to a resealable bag for up to one month. Reheat frozen or day-old twists in a 325°F (160°C) oven for 6–8 minutes to recrisp the layers — avoid the microwave, which makes puff pastry soggy. If you’ve prepared raw twists to freeze, bake straight from frozen and add an extra 3–6 minutes to the total baking time, keeping an eye on color.

Ingredient Substitutions

If you don’t have mixed berry preserves, try raspberry jam for extra tartness, apricot preserves for a more floral sweetness, or a thin layer of lemon curd for a tangy contrast. For a dairy-free option, substitute melted margarine or coconut oil for the butter and use a plant-based egg wash substitute like aquafaba (3 tablespoons aquafaba beats to a glossy wash). To make a lower-sugar version, choose a no-sugar-added preserve and reduce surface sugar to 1 tablespoon — the pastry still browns nicely but will be less sweet.

Serving Suggestions

Serve warm with a dusting of powdered sugar and a side of yogurt or whipped cream for brunch. For a dessert presentation, arrange a few twists with fresh berries and a small scoop of vanilla ice cream. They make a delightful accompaniment to coffee or afternoon tea; for parties, present them on a tiered platter with a selection of jams and curds so guests can explore different pairings. Garnish with finely grated lemon zest for a bright, aromatic finish.

Cultural Background

Flaky laminated dough has European roots, with many regional variations in how butter is layered into the dough. While these twists are not a traditional pastry from any single region, they draw on the classic technique of puff pastry used across French and continental bakeries. The idea of spreading fruit preserves onto pastry and baking until caramelized is a long-standing method for creating quick, rustic pastries that feel upscale yet accessible — a home-bakery adaptation of more intricate patisserie items.

Seasonal Adaptations

Adapt this preparation to the seasons by changing fillings: in summer, use fresh berry preserves or a compote made from local berries; in autumn, swap for apple butter and sprinkle with warming spices like cinnamon and nutmeg; in winter, experiment with fig jam and a drizzle of warm honey. For holiday gatherings, add chopped toasted nuts or a smear of chestnut spread beneath the preserves for a richer, festive twist.

Meal Prep Tips

For make-ahead convenience, assemble raw twists on a parchment-lined tray and freeze them flat. Once frozen, transfer to a bag for storage and bake as needed — this gives you freshly-baked pastries with minimal effort. Alternatively, bake the twists and freeze them fully cooled; reheat in a low oven to serve warm. Keep an extra jar of preserves and a sheet of puff pastry on hand and you’ll always have a quick, homemade option for surprise guests or impromptu gatherings.

Whether served at a leisurely weekend brunch or as a sweet snack to lift an ordinary afternoon, these berry puff twists are proof that simple techniques and a few quality ingredients can make something memorable. Take delight in the easy process, and don’t be afraid to experiment with fillings and finishes to make the recipe your own.