Crispy Puff Pastry Twists with Cake Crumbs
Buttery, flaky Puff Pastry Twists with Cake Crumbs are a delicious, simple, and quick dessert perfect for any occasion.
This recipe is straightforward, and many home bakers have likely tried a version of it before, but it holds a special place for me. I learned these techniques while working in a bakery. My manager would collect leftover cake crumbs, gather scraps of puff pastry and a small jar of jam, and then transform those humble bits into a popular pastry. I watched and learned, and he patiently answered every question I asked.
One memory I cherish is that my manager came from Ecuador and had trained years earlier under a baker named Mr. Friedman, a Jewish baker who had emigrated after World War II. It felt meaningful that decades later he was teaching recipes and techniques inspired by that bakery tradition. These Puff Pastry Twists with Cake Crumbs are part of that practical, resourceful baking culture—making the most of leftovers while producing a tasty treat.
Bakeries often turn scraps and trimmings into new items, and this recipe follows exactly that tradition. Cake crumbs help absorb any extra moisture from the jam, preventing leaks and keeping the twists neat. The result is a flaky, golden pastry with a jammy, slightly textured filling.
Now Let’s Talk About These Puff Pastry Twists with Cake Crumbs
- If you use store-bought puff pastry, check the package baking instructions—thickness and recommended oven temperature can vary by brand.
- The choice of cake crumbs and jam is flexible. I used raspberry jam and chocolate cake crumbs because I had them on hand; other combinations work well too.
- You can vary the twist size. Cutting the puff pastry in half horizontally before slicing into strips yields smaller twists for bite-sized pastries.
- The twists may look flat during the first minutes of baking—this is normal. Puff pastry will rise and become flaky as it cooks; be patient and avoid opening the oven too soon.
- Use other fillings if you prefer: chocolate spread, peanut butter, fruit preserves, or a mixture of cinnamon and sugar are all excellent alternatives.
HAPPY BAKING!!!
Other Recipes You Might Enjoy
- Cake Crumbs Linzer Cookies
- Chocolate Rolled Cookies
- Lemon Meringue Bars
One more thing…
If you make these, tag @OneSarcasticBaker on Instagram. I love seeing photos of your bakes!
Puff Pastry Twists With Cake Crumbs
15 mins
25 mins
40 mins
8 Long Twists
Dikla Levy Frances
Ingredients
- 2 medium puff pastry sheets
- 1/4–1/3 cup raspberry jam (or jam of your choice)
- 1/2 cup cake crumbs (any flavor)
- 1 large beaten egg (for egg wash)
- 1/3 cup sugar (for sprinkling)
Instructions
- Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper.
- Place one sheet of puff pastry on a piece of parchment. Spread the jam evenly over the pastry, leaving a small border around the edges.
- Evenly sprinkle the cake crumbs over the jam. Place the second puff pastry sheet on top and press gently to seal the layers together.
- With a sharp knife or pizza cutter, slice the stacked pastry into 1-inch (about 2.5 cm) wide strips. For smaller twists, cut the pastry in half horizontally before slicing into strips.
- Hold each strip by both ends and gently twist each end in opposite directions to form a twist. Arrange the twists on the prepared baking sheet with space between them.
- Brush each twist with the beaten egg to give them a glossy, golden finish.
- Sprinkle the tops with sugar, then bake for 15–20 minutes, or until the twists have puffed and turned a deep golden brown. Oven times vary; watch closely during the last few minutes.
- Remove from the oven and let cool slightly on a rack before serving. The jam will firm up as the pastries cool.
Tips, Variations and Storage
Tips: Use a sharp, thin knife for clean cuts and a light touch when pressing the two pastry sheets together so the jam doesn’t squeeze out. If the jam is very runny, reduce the amount slightly or add a few more crumbs to absorb excess liquid.
Variations: Try different jams or preserves (apricot, strawberry, blueberry), swap in cinnamon sugar with butter for a sweet twist, or spread a thin layer of chocolate hazelnut before adding crumbs for a rich filling. Nut butters or a layer of mascarpone with fruit also work well.
Storage: Store cooled twists in an airtight container at room temperature and enjoy within 1–2 days for best texture. For longer storage, freeze the baked twists in a sealed container and gently reheat in a warm oven before serving.
Serving: These twists are great warm from the oven, with coffee or tea, or served as part of a brunch spread. They also make a lovely portable treat for picnics or gatherings.
