Lemon Iced Blackberry Twists on a Stick
1 package puff pastry, thawed according to instructions
1 cup blackberry freezer jam or preserves
2 tbsp melted butter
1 egg + 1 tbsp water, lightly beaten
White decorator sugar
1 package of 3/4 inch by 12 inch dowels, soaked for 15 minutes
1 recipe Lemon Icing
Pre heat oven to 400 degrees.
Lightly butter two baking sheets. Set aside.
On a lightly floured board, place 1 sheet of pastry.
Using a rolling pin, smooth edges and folds.
Brush pastry with 1/2 of the melted butter.
Spread half of the jam over the buttered pastry.
Using a knife or, pizza cutter, cut pastry vertically into 8 equal strips.
Starting about 3 inches from the bottom of the dowel, wrap pastry in an upward twist.
Place pastry stick on buttered sheet, and repeat.
Brush dough with egg wash and carefully sprinkle with sugar.
Repeat with remaining sheet of pastry.
Bake for 12-15 minutes, or until golden brown.
Using a metal spatula remove immediately to cool.
Drizzle with lemon icing or serve using icing as a dipping sauce.
I cup confectioners sugar
2 tbsp butter, melted
2 tbsp fresh lemon juice
In a small bowl whisk together all ingredients until smooth.