Puff Pastry Glazed Apricot Twists - cooking recipe

Ingredients
    1 (17 ounce) package frozen puff pastry (thawed according to package directions)
    1 cup apricot jam, melted (melt just enough to make spreading easy)
    1/2 cup confectioners' sugar
    2 tablespoons whipping cream (unwhipped)
    1 tablespoon fresh lemon juice
Preparation
    Set oven to 400 degrees.
    Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
    Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
    Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
    Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
    Twist each strip 3 times, then place on the parchment-lined baking sheet.
    Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
    Bake for about 15-20 minutes.
    Transfer the twists to a rack.
    In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

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