Blackberry Jam Pie-Crust Straws

Servings: Makes 20 straws

Time:

Ingredients:

1 large egg

3 tablespoons (38 g) granulated sugar

1 teaspoon ground cinnamon

2 sheets (about 453 g) puff pastry

⅓ cup (103 g) blackberry jam

Directions:

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. In a small bowl, whisk the egg with 1 tablespoon water to combine.

3. In another small bowl, stir the sugar and cinnamon to combine.

4. On a lightly floured surface, roll out both sheets of puff pastry to flatten slightly. Spread the jam evenly on top of one sheet of puff pastry, leaving about ¼ inch uncovered on all sides. Brush the uncovered edges with egg wash and place the second sheet of puff pastry on top, pressing firmly around the edges to seal.

5. Brush the top sheet of puff pastry with egg wash and sprinkle evenly with cinnamon sugar.

6. Use a sharp knife or pizza cutter to cut the dough into ½-inch-wide strips. Twist the strips a few times, then transfer to the prepared baking sheets, leaving about ½ inch between each piece.

7. Bake until the pastry is golden brown and crisp, 10 to 12 minutes. Cool at least 5 minutes before serving.