Cooking Directions

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Spread the pastry evenly with the jam. Cut the pastry in half lengthwise. Sprinkle one rectangle with the chocolate. Place the remaining rectangle over the chocolate-topped rectangle, jam-side down. Roll the pastry gently with a rolling pin to seal.
• Cut the pastry crosswise into 28 (1/2-inch) strips. Twist each strip and place them 2 inches apart on greased baking sheets, pressing down the ends. Brush the twists with the egg mixture.
• Bake the pastry twists for 10 minutes or until they're golden brown. Serve the twists warm or at room temperature.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 2 tablespoons raspberry jam
• 2 ounces semi-sweet chocolate, finely chopped