Apple Twist Puff Pastries

Ingredients:

• Premium flour for working with dough
• 2 sheets (500g) frozen puff pastry, thawed
• 3 tbsp. apple butter
• 1 large beaten egg
• 0.5 tbsp. sugar turbinado

Preparation:

1. Sprinkle flour on a large sheet of parchment paper on a work surface and lay out one sheet of puff pastry. Spread the apple butter evenly over the entire surface of the pastry. Top with another sheet of puff pastry.
2. Dust a rolling pin with flour and roll the dough until it forms a flat, tight square. A little apple butter will squeeze out from the sides, but be careful not to squeeze it all out!
3. Place a jar lid or measuring cup in the center to mark the center without cutting it. Make 4 cuts from the center. You should have 4 equal squares. Cut each square into 4 equal strips, starting from the center, creating a sunray pattern. Twist the strips twice, returning the ends to their original positions.
4. Transfer the parchment paper with the dough to a baking sheet. Remove the lid from the center and place a stencil (if using) in the center. Brush the puff pastry with egg wash and sprinkle evenly with turbinado sugar. Refrigerate for at least 30 minutes or overnight.
5. Preheat oven to 190°C.
6. Remove the stencil. Bake until golden brown, 25–30 minutes. Serve warm or let cool to room temperature.