After a few tries I finally managed to manipulate puff pastry (store bought) into a cool looking twisty pull apart bread. The biggest issue I had with it is that in order to get it to bake properly the resulting bread was, in my opinion, in need of some kind of dipping sauce. It was just too dry for my palate.
- One box puff pastry (found in the local grocery store)
- 3/4 cup rough chopped pecans, lightly toasted
- 1 8 oz container of whipped cream cheese
- 1/2 cup honey greek yogurt
- 2 TBS flour
- 1 TBS powdered sugar
- 1/2 cup whole dried cherries
Beat together the whipped cream cheese, yogurt, flour and powdered sugar until fully combined. Set aside.
Cut the puff pastry sheets into equally sized circles.
Spread the cream cheese mixture evenly over one of the circles of puffed pastry. Sprinkle with the toasted pecans and dried cherries.
Place the second puffed pastry circle over the top. Leaving a small circle in the center of the pastry intact, cut the pastry into small wedges (see image). Double twist the wedges so that the result is almost sun shaped.
Heat oven to 400 *F. While oven is heating, chill the pastry (at least 15 minutes). If you want yoy can egg wash the top of the pastry. Bake until the pastry has puffed up and is golden brown, about 20 to 30 minutes.