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Cranberry-Orange Twists with Orange Icing

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by Naomi Cook, A Life Delicious • Published on • Last modified on
Food

This blog first appeared in A Life Delicious.

Cranberry-Orange Twists with Orange Icing absolutely scream Christmas! A homemade cranberry-orange compote is slathered in between puff pastry sheets and baked until golden brown. They are then drizzled with a delicious icing.

Ingredients Needed For These Cranberry-Orange Twists with Icing:

  • Puff pastry sheets
  • Homemade Cranberry-Orange Compote (linked below)
  • Organic powdered sugar
  • Oat milk or milk of choice
  • Navel orange

 

Here is how I use my Cranberry-Orange Compote in a secondary recipe. This goodie takes no time at all to prep and bake. The compote flavors are complex and the end result is a delectably light and slightly tart pastry.

Once you have made and cooled the compote, slather it all over the top of one of the pastry sheets, and then place the second sheet on top. All that follows is to cut, twist and bake. Well, of course, it’s not a true pastry until it’s dripping in glaze, am I right?!?

Pro Tips on Prepping the Pastry:

  • Let it thaw for a bit on the counter. Don’t let it get warm though or it will be impossible to work with. (I just remove the pastry from the box and set it on top of a paper towel).
  • When rolling it out, go over it in each direction just a couple of times. You only want to loosen it up a bit rather than thin it out.
  • To seal the pastry crimp the edges with a fork. This will help prevent the compote from oozing out.

Cranberry-Orange Twists with Orange Icing

 

  • PREP TIME: 10 minutes
  • INACTIVE TIME: 35 minutes
  • COOK TIME: 15 minutes
  • TOTAL TIME: 1 hour
  • YIELD: 12 servings 1x

INGREDIENTS

  • 1 box Puff Pastry Sheets, thawed and slightly rolled out
  • Homemade Cranberry-Orange Compote, cooled
  • ICING:
  • 3/4 cup Organic Powdered Sugar
  • 1 1/2 tbsp Oat Milk, or milk of choice
  • 1/2 Navel Orange, zested, plus a splash of juice

 

INSTRUCTIONS

  1. Pastry: Thaw the puff pastry sheets according to package directions; about 30-35 minutes. (Don’t let it get warm though).
  2. Oven: Preheat the oven to 425 degrees F.
  3. Prep the pastry. Add a sprinkle of flour to your counter top. Gently roll out the puff pastry dough just a bit with a rolling pin. (When rolling it out, go over it in each direction just a couple of times. You only want to loosen it up a bit rather than thin it out).
  4. Filling: Spread the Cranberry-Orange Compote all over one of the dough sheets; leaving a small boarder along the edges. Gently top with the other puff pastry sheet (make sure it’s as even as possible). To seal the pastry crimp the edges with a fork. This will help prevent the compote from oozing out.
  5. Cut: With a pizza cutter, cut right down the middle. Then cut each side into six equal parts. Take each thread and turn into twists.
  6. Bake: Add to a large baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
  7. Make the icing: Add the powdered sugar, milk, zest and two small squeezes of orange juice to a small bowl and stir to combine. Lightly drizzle over the cranberry twists and serve while warm.

 

NOTES

  • Prep Time: Keep in mind, this excludes the prep time for the compote.
  • Pastry: Let it thaw for a bit on the counter. Don’t let it get warm though, or it will be impossible to work with. (I just remove the pastry from the box and set it on top of a paper towel).
  • Compote: Use as little or as much as you would like. You just want to be sure the pastry sheet has a nice even layer covering it.
  • Icing: If it’s too runny, just add a bit more powdered sugar to thicken it up.
  • Storage: These pastry twists should be consumed within one to two days of baking. They are best kept in an airtight container at room temperature. (You can even add a piece of bread inside the storage container to help regulate moisture and keep the pastries fresher for longer).

And, for more cranberry recipes, please give these a try:

More Recipes

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