- Makes: 12 servings
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)
- Preheat oven to 400 degrees F. Unfold thawed puff pastry on a lightly floured surface.
- 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.
- 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