Apricot Puff Pastry Twists with Vanilla Ice Cream (Robin Miller) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 sheet frozen puff pastry, thawed according to package directions |
1/4 cup apricot preserves |
2 cups vanilla frozen yogurt or ice cream |
Directions:
1. Preheat the oven to 400 degrees F.
2. Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown.
3. Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.
|
|