Winter Berry Snowflake (Williams-Sonoma)

 

Ingredients:

• 2 sheets frozen puff pastry, thawed and slightly chilled
• All-purpose flour for dusting, if needed
• 1/3 cup (3 1/2 oz./105 g) mixed berry or other preserves
• 1 egg, lightly beaten with 1 tsp. water
• 1 Tbs. turbinado sugar

Directions:

Preheat an oven to 375°F (190°C). Spray a 9-inch (23-cm) square baking dish lightly with nonstick baking spray.

Lay 1 puff pastry sheet on a piece of parchment paper. If the pastry is sticky, dust it very lightly with flour. Using a sharp knife, cut the pastry into a 9-by-9-inch (23-by-23-cm) square. Remove the scraps and save for another use. Transfer to a sheet tray, then to the refrigerator while you cut out the other square.
 
On another piece of parchment paper, repeat with the remaining puff pastry sheet; set aside. Remove the chilled puff pastry from the refrigerator.
 
Spread the preserves over the surface of the chilled pastry, leaving a 1/4-inch (6-mm) border uncovered. Brush the edges with the egg wash. Carefully place the other square on top and press gently around the edges to seal. Place a glass with a 3-inch (7.5-cm) opening upside down in the center of the square (this will be used as a guide for creating a symmetrical snowflake and will be removed before baking).
 
Using a sharp knife or a pastry cutter, cut the pastry into quarters, stopping where the glass begins. Cut each quarter in half, then cut each of these sections in half again to create a total of 16 equal wedge-shaped sections.
 
Working with 2 sections at a time, twist the sections away from each other 3 times and join the ends together, pinching to seal. Repeat with the remaining sections to create a total of 8 points of the snowflake. Remove the glass.
 
Freeze on the sheet tray for 15 minutes, then transfer to the prepared baking dish, aligning the long points of the snowflake with the corners of the dish. Brush the surface of the pastry and the sealed edges with the egg mixture. Sprinkle with the turbinado sugar.
 
Bake until the pastry is puffed up and golden brown, about 40 minutes. Transfer the baking dish to a wire rack and let cool for 10 minutes. Serve warm. Serves 4 to 8.