Raspberry Danish Rosettes

Ingredients

• 1/217.3 ounce package frozen puff pastry (1 sheet), thawed .
• 3tablespoons seedless raspberry jam .
• Coarsely chopped pistachio nuts or almonds .
• Pressurized whipped dessert topping (optional) .
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• Directions

  1. Preheat oven to 400 degrees F. Unfold thawed puff pastry on a lightly floured surface.
  2. Cut pastry into 12 equal strips. Coil one end (about 1-1/2 inches) of one of the strips into a spiral. Set the spiral part upright so the dough strip will be on its side. Twist and wrap the rest of the dough strip around the spiral center to make a rosette; tuck end of strip under the rosette. Repeat with remaining pastry strips. Place rosettes 1 1/2 inches apart on an ungreased baking sheet.
  3. Bake in the preheated oven about 15 minutes or until golden brown. Remove from oven. Brush rosettes with jam; sprinkle with chopped nuts. Cool slightly on a wire rack; serve warm. If desired, serve with whipped topping.