Apricot Puff Pastry Twists with Vanilla Ice Cream

• 1 sheet frozen puff pastry, thawed according to package directions
• 1/4 cup apricot preserves
• 2 cups vanilla frozen yogurt or ice cream

1. Preheat the oven to 400 degrees F.
2. Roll out puff pastry into a rectangle, about 12 by 15 inches.
3. Spread preserves over the dough, to within 1/2-inch of the edges.
4. Fold dough in half lengthwise.
5. Gently roll again to seal edges.
6. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips.
7. Take each strip by the ends and tie into a knot.
8. Arrange knots on a large baking sheet and press down the ends.
9. Bake 6 to 10 minutes, until puffed up and golden brown.
10. Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.

pastry, apricot preserves, vanilla frozen yogurt

Taken from www.foodnetwork.com/recipes/robin-miller/apricot-puff-pastry-twists-with-vanilla-ice-cream-recipe.html (may not work)