It’s time.

Time to show you how to make this flaky, sugary, Raspberry Puff Pastry Treat,


Time to announce the winner of this fabulous new Rhodes Bake N Serv Cookbook.

I appreciate all of you who left comments on the Drizzled Mini Monkey Bread Post.

HEATHER MCLESKEY of The Mcleskey’s is our winner.

You will love this Cookbook!

Heather, if you’ll contact me using the contact link on my menu bar and leave me your address . . . I will see that you get this scrumptious Cookbook in the mail.



Put your aprons on, and run into your kitchen.  You could have these puff pastry cookies ready for Dinner time.

You’ll need a Box of Puff Pastry, your favorite jam or preserves or pie filling. You will also need one egg white beaten, pastry brush and turbinado sugar or granulated sugar. Line two baking sheets with parchment paper. Flour your counter top and  sprinkle a bit of flour over the pastry. Take your rolling pin, and roll it out slightly . . . just smooth it a bit.

With a pizza cutter or sharp knife, score down the seams of the pastry. Pepperidge Farm Puff Pastry, is the brand found in grocery stores in my area and it has 3 seams. If your brand doesn’t . . . just divide it into 3 equal sections. It just makes it easier to handle.

Take each section . . . and cut to make 3 long sections.

Twist each long piece until it’s twisted fairly tight.  Tighter than the above picture! Once it’s twisted . . . shape it into a swirl or snail.  Tuck the end underneath the swirl.  With the finger or thumb . . . make a well in the center of the swirl.

Easy huh!

Now Grab your egg wash and a pastry brush.

Lightly brush the egg wash on the edges of the swirls.  Try not to get much of it in the center.

Sprinkle Turbinado sugar or granulated sugar over the pastry.

You could even use cinnamon & sugar if you like!

Dab a generous teaspoon of jam, preserves or pie filling into the well of each swirl.

Heat your oven to 400 degrees, and place your oven rack in the center of your oven.

Bake for about 15 minutes or until they are a nice golden brown.

At this point you could call it quits, but I drizzled a vanilla glaze over the top of my cookies. Just take one cup of powdered sugar, 2 tablespoons of melted butter, 1 teaspoon of vanilla and add enough cream or milk to make it a nice glaze consistency.

Make sure that you have a cute kitchen towel sitting under the bowl . . . it will make it taste even better!

Mix well with a fork until it’s nice & creamy & smooth.  You can just use the spoon or the fork to drizzle it over the pastry, or do what I do.  I pour the glaze into a squeezy bottle.  It makes things a bit neater and so simple.

Dive in . . . They are irresistible!

Please keep voting for me on Babble!

I’m still Waaaaaay behind, but still begging.


  • Heather - 03/28/2011 - 7:28 pm

    Wow! I can’t believe I won. I’m so excited to get the cookbook and try some fun recipes! Love this blog!

  • Alaina - 03/28/2011 - 8:15 pm

    I just want to let you know how much I enjoy your site. I have used several of your recipes but I have to tell you that I have never been able to bake bread or have it ever turn out. I tried your crescent roll (Lion House one) twice and it turned out. It’s a miracle. Thank you for taking the time to share your talents with others. People like me very much appreciate it and I know my family does too because they are getting to try some fun and different things. Just tried your fried rice and it was yummy too and what I love the best is, they are easy and fast. so keep up the good work. Thanks again, AlainaReplyCancel

  • danielle wilson - 03/28/2011 - 8:41 pm

    I think you should consider a cookbook to have available on your site….just a thought…I think it would do well.ReplyCancel

  • what katie's baking - 03/28/2011 - 11:41 pm

    found your blog from stumbleupon!
    it’s awesome!! your photography is seriously making me drool.ReplyCancel

  • Medeja - 03/29/2011 - 4:49 am

    So beautiful and dont seem that difficult 🙂 thanks for this recipeReplyCancel

  • Niki - 03/29/2011 - 9:57 am

    These look great. Should they be served warm or cold or either?

    Going to vote now.ReplyCancel

    • Jonna - 03/29/2011 - 10:01 am

      Hi Niki,
      They are so delicious while they are warm, but I had no problem eating one this morning!
      Thanks for voting,

  • Chris's Gourmet Fashion - 03/29/2011 - 5:50 pm

    These look simply mouth watering. Lovely step by step photos.ReplyCancel

  • Yvonne @ TriedandTasty.com - 03/30/2011 - 10:24 pm

    Congrats to Heather! This looks delicious. I’ve had puff pastry in my freezer just itching to get out and be used. I just haven’t settled on what I want to do just yet 🙂 You know what I was thinking, do you think you could add a cream cheese filling under the raspberry and make a danish? That would be yummy too!!! I’m heading over to vote again now!ReplyCancel

  • ingrid - 04/01/2011 - 7:37 pm

    I’m not sure if I’m too late but I’ll hop over and vote for ya!!!

    ps, my raspberry lovin’ mom has gone gaga for your raspberry swirls and I’m gonna make them for her tomorrow! Thanks, I’ll get major brownie points over my brothers for making them!! 🙂ReplyCancel