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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Grease a baking sheet. In a small bowl, combine 1 teaspoon sugar and a dash of cinnamon. Place puff pastry on a work surface and brush with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist the strips; place on prepared baking sheet. Bake for about 15 minutes or until brown and puffed.
Meanwhile, in a large saucepan, combine the remaining 3 tablespoons sugar, cornstarch and the remaining 1/4 teaspoon cinnamon. Add frozen peaches, 1/2 cup raspberries and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining 1/2 cup raspberries.
Top the fruit mixture with the puff pastry twists. If desired, serve with ice cream.