Raspberry Danish Rosettes

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  • Makes: 12 servings
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Raspberry Danish Rosettes
17.3 ounce package frozen puff pastry (1 sheet), thawed
tablespoons seedless raspberry jam
Coarsely chopped pistachio nuts or almonds
Pressurized whipped dessert topping (optional)
  1. Preheat oven to 400 degrees F. Unfold thawed puff pastry on a lightly floured surface.
  2. Cut pastry into 12 equal strips. Coil one end (about 1-1/2 inches) of one of the strips into a spiral. Set the spiral part upright so the dough strip will be on its side. Twist and wrap the rest of the dough strip around the spiral center to make a rosette; tuck end of strip under the rosette. Repeat with remaining pastry strips. Place rosettes 1 1/2 inches apart on an ungreased baking sheet.
  3. Bake in the preheated oven about 15 minutes or until golden brown. Remove from oven. Brush rosettes with jam; sprinkle with chopped nuts. Cool slightly on a wire rack; serve warm. If desired, serve with whipped topping.
Nutrition Facts (Raspberry Danish Rosettes)
    Per serving:
  • 120 kcal cal.,
  • 8 g fat
  • 90 mg sodium,
  • 12 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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