Golden Flaky Berry Puff Pastry Twists with Sweet Glaze in 40 Min

Instructions:

1. Preheat your oven to 400°F (200°C). In a small bowl, gently toss the 225g fresh mixed berries with 25g granulated sugar, 5g cornstarch, and 2ml lemon juice. Macerate for 5 minutes until the berries look glossy and a light syrup forms. Note: This ensures the cornstarch is fully distributed before the heat hits it.
2. Unfold the 250g chilled puff pastry onto a lightly floured surface. Work quickly until the dough is still firm but pliable. Note: If the dough gets too warm, the butter will melt and the layers won't rise.
3. Use a pizza cutter to slice the sheet into 8 even strips. Aim for strips about 1.5 inches wide for the best ratio of filling to crust.
4. Place a small spoonful of the berry mixture near the center of each strip. Be careful not to overfill, or the twist will burst during the bake.
5. Fold the dough over the berries and twist the strip 2-3 times to secure the filling. Pinch the ends firmly to prevent the fruit from escaping.
6. Whisk the 1 large egg with 15ml water to create an egg wash. Brush the twists thoroughly until every crevice is covered. Note: This acts as the glue for the sugar and provides the deep mahogany color.
7. Sprinkle 10g turbinado sugar over the twists. The large crystals won't melt in the high heat, giving you a distinct crunch.
8. Bake for 25 minutes until the pastry is puffed and a deep mahogany color. Do not pull them out when they are just pale gold; the center needs that time to cook through.
9. Whisk 120g powdered sugar, 30ml heavy cream, and 2ml vanilla extract until smooth and thick like school glue.
10. Drizzle the glaze over the twists while they are still warm but not hot. Wait 5 minutes before eating to let the glaze set and the filling cool slightly.