Chocolate-Dipped Spiced Twists

These delectable puff pastry twists are sweetened with crystallized ginger, sugar and semi-sweet chocolate. They're perfect for teas, brunches and buffets.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • chill: 40 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/3 cup sugar
  • 1 jar (2 ounces) crystallized ginger
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 package (8 ounces) semi-sweet chocolate, chopped

Directions

  1. Heat the oven to 350°F.  Line 2 baking sheets with parchment paper.  Beat the egg and water in a small bowl with a fork.

  2. Place the sugar and ginger into a food processor.  Cover and process until the ginger is finely chopped.  Reserve 2 tablespoons sugar mixture.

  3. Sprinkle half the remaining sugar mixture on the work surface. Unfold the pastry sheet on the sugar mixture.  Sprinkle with the remaining sugar mixture.  Roll the pastry sheet into a 14-inch square.  Fold the pastry sheet in half.  Cut the pastry crosswise into 24 (about 1/2-inch wide) strips.  Twist the strips and place on the baking sheets, pressing down the ends.  Brush the twists with the egg mixture.  Refrigerate for 30 minutes.

  4. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 10 minutes on wire racks.

  5. Place the chocolate into a medium microwavable bowl. Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the chocolate is melted and smooth.

  6. Line a baking sheet with wax paper.  Dip half of each pastry in the chocolate and place on the baking sheet.  Sprinkle with the reserved sugar mixture. Refrigerate for 10 minutes until the chocolate is firm.

  7. Ingredient Note: Don't worry if you unwrap your chocolate and the surface has whitish streaks.  This is called "bloom" and occurs when chocolate isn't stored at the optimal temperature.  Bloom is harmless and the chocolate is fine to eat or to use in recipes.

  8. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

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