I found the Strawberry Twist recipe in Kitchen Magic with Mickey from Maurice’s Treats at Disneyland Park. This recipe inspired me to make some small changes to create Raspberry Twists.
One of the things I miss about my grandmother is the pastry desserts she would always bring from the local German bakery. We would spend time chatting over a coffee and a strudel.
This dessert is very simple to make but looks beautiful on a platter. The warm breading with the sweet tang of lemon juice and raspberry leaves a feeling of a blissful morning breakfast. It is a perfect dessert for any time of day.
It would also pair well as a garnish to vanilla ice cream. I only wish my grandmother were here to enjoy it with me. I hope this recipe leaves you with a wonderful reason to sit and enjoy time with family.
Raspberry Twists Spin-off from Maurice’s Treats at Disneyland Park
Yields 6 Pastries
Ingredients
- 1 Cup Whole Raspberries
- 1 Cup Sugar
- 1/4 Cup Lemon Juice
- 1 Can Crescent Rolls
- Powdered Sugar for Garnish
Directions
- Add raspberries, sugar and lemon juice in a medium saucepan. Warm over medium heat, and mix with a whisk until sugar is dissolved and raspberries become soft.
- Turn heat up to high and bring to a rolling boil. Stir frequently to keep the sauce from sticking to sides. Keep an eye on the sauce to ensure it doesn’t boil over. Let thicken for about 5 minutes.
- Remove sauce from stove and let cool to room temperature.
- While sauce is cooling, roll out crescent roll dough on a lightly floured surface. Roll and pinch all of the dough together to ensure there are no cracks. You will want the dough in a roughly rectangular shape.
- Cut the dough in half evenly.
- Once sauce is cooled to room temperature, pour sauce with ladle carefully over one side of the crescent roll dough. You will want a thin layer, but enough to ensure the breading doesn’t overpower the jam.
- Take the other side of the dough and lay over the top. Gently press the two layers together.
- Pre-heat your oven to 400°F and place filled pastry into the fridge for 15 minutes.
- Line a baking sheet with parchment paper and remove pastry from fridge once chilled.
- Using a pizza cutter, cut strips to about 1 1/2 inches each.
- Twist the layers about three times before laying onto a baking sheet.
- Bake for about 12-15 minutes until golden brown and puffy. Ensure not to over bake as the pastry will continue to bake while cooling.
- Remove from oven and cool for about 10 minutes.
- Garnish with powdered sugar and enjoy!
You will have some leftover raspberry sauce. You can refrigerate this for up to 5 days. Perfect garnish for pancakes or waffles in the morning. Enjoy these tips favorited Raspberry Twists! All inspired by Maurice’s treats at Disneyland park.
Raspberry Twists Spin-off from Maurice's Treats at Disneyland Park
Raspberry Twists inspired by the Strawberry Twists at Maurice’s Treats at Disneyland Resort in California.
- 1 Cup Whole Raspberries
- 1 Cup Sugar
- 1/4 Cup Lemon Juice
- 1 Can Crescent Rolls
- Powdered Sugar for Garnish
- Add raspberries, sugar and lemon juice in a medium saucepan. Warm over medium heat, and mix with a whisk until sugar is dissolved and raspberries become soft.
- Turn heat up to high and bring to a rolling boil. Stir frequently to keep the sauce from sticking to sides. Keep an eye on the sauce to ensure it doesn’t boil over. Let thicken for about 5 minutes.
- Remove sauce from stove and let cool to room temperature.
- While sauce is cooling, roll out crescent roll dough on a lightly floured surface. Roll and pinch all of the dough together to ensure there are no cracks. You will want the dough in a roughly rectangular shape.
- Cut the dough in half evenly.
- Once sauce is cooled to room temperature, pour sauce with ladle carefully over one side of the crescent roll dough. You will want a thin layer, but enough to ensure the breading doesn’t overpower the jam.
- Take the other side of the dough and lay over the top. Gently press the two layers together.
- Pre-heat your oven to 400°F and place filled pastry into the fridge for 15 minutes.
- Line a baking sheet with parchment paper and remove pastry from fridge once chilled.
- Using a pizza cutter, cut strips to about 1 1/2 inches each.
- Twist the layers about three times before laying onto a baking sheet.
- Bake for about 12-15 minutes until golden brown and puffy. Ensure not to over bake as the pastry will continue to bake while cooling.
- Remove from oven and cool for about 10 minutes.
- Garnish with powdered sugar and enjoy!
