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Raspberry Danish Rosettes

Makes: 12 servings
Raspberry Danish Rosettes
  • 1/2 17.3 ounce package  frozen puff pastry (1 sheet), thawed
  • 3  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)
  • Servings Per Recipe 12,
  • cal. (kcal) 120,
  • Fat, total (g) 8,
  • carb. (g) 12,
  • pro. (g) 1,
  • vit. C (mg) 1,
  • sodium (mg) 90,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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