Make Your Own Strawberry Twists From Maurice’s Treats in Disneyland Park

You’ll see plenty of Disneyland park guests munching these sweet sticks – the perfect portable food from Maurice’s Treats in Fantasy Faire!

Chef Christina shows how the Disney pastry chefs make the fancy Strawberry Twists with almond paste, fresh strawberry jam and puff pastry.

Here’s an easier home version of the recipe – we skipped the almond paste (but you could buy your favorite brand and slather the puff pastry before adding the jam). This uncomplicated recipe uses store-bought puff pastry and fresh berries – but you could always substitute your favorite jam, too. The twists are delicious just out of the oven.

Strawberry Twists
Makes 6

• 1 cup sliced fresh strawberries
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
• Powdered sugar, for garnish

1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.
2. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.
3. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
4. Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)
5. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
6. Place filled puff pastry in refrigerator for 15 minutes.
7. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.
9. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.

Cook’s Note: You may substitute 1/3 cup store-bought strawberry jam.