Apricot Puff Pastry Twists

I have often made cheese twists to put out on an appetizer table. They are so savory, as well as being easy finger food! I have made them from scratch and also used puff pastry.

I recently came across Food Network's Robin Miller's recipe for Apricot Puff Pastry Twists. And wow, how easy and good these sound!

We are having a sweets table at work where some coworkers are raising money for the Heart Association. Each Thursday during February, these three women have been baking their little hearts out and raising lots of dough which they will donate to our local event, America's Greatest Heart Run and Walk. This week I am going to donate my baking skills to their selection and make some of these twists, using Sugar Free Apricot Preserves. This will be a calorie friendly treat! Plus they go great with coffee or tea, and if you make these for dessert at home, serve them along with some good vanilla ice cream or low-fat frozen yogurt. I also plan to make some butterscotch chip cookies. They have had some wonderful treats over the past weeks, and I want to help them out so they can maximize their contribution to this very worthy cause.

Robin Miller's Apricot Puff-Pasty Twists
1 sheet of frozen puff pastry dough, thawed according to package directions
1/2 cup apricot preserves
Preheat oven to 400 degrees. Using rolling pin, roll out puff pastry into rectangle about
17" X 14".
Spread preserves over one-half of dough yo within 1/4" of edges. Fold dough in half over preserves, like a book. Pop this into the freezer for a few minutes for easy cutting. Using sharp knife or pizza wheel, cut dough crosswise into 1/2-in. thick ribbons. Take each ribbon by ends and twist into corkscrew. Arrange corkscrews on large baking sheet and press down the ends against sheet (this prevents them from untwisting during baking). Bake until puffed up and golden brown, about 10 minutes. These twists are super warm or cold.

Dreaming of Light Meals on the Deck

With dreams of nicer weather, I keep thinking of evenings on the deck with good friends. There are times when we just kick back and don't feel like fussing. We start with a crisp white wine and baked Brie. This particular one is a favorite and is wonderful served with sliced apples and pears. After that we have a beautiful antipasto....garlicky salami and sausage in oil, smoked provolone, a tangy wedge of gorgonzola, kalamata black olives, garlic green olives, succulent vine ripened tomatoes, roasted red peppers, and tuna in olive oil. Serve along with a crusty baguette and a good Chianti. For dessert, an aperitif of limoncello or sambuca and a cup of espresso with a little lemon rind to end a lovely evening. Ah...dreams of summer.... soon we will be able to share this al fresco meal....soon.....
Baked Brie
3 tablespoons brown sugar
1/3 cup chopped almonds
8 ounces brie cheese
3 tablespoons apricot preserves
1 frozen puff pastry
1 egg white
Directions
1. Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
2. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds, brown sugar, and fruit preserves evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
3. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.