Disney Recipe: Strawberry Twists from Maurice’s Treats in Disneyland

I’m missing Disneyland, and all the fabulous food that you can get there today. But I’m also seriously craving a treat to go with my tea, so I think it’s high time to discuss one of the newer pastries that you can get in the Happiest Place on Earth.

I’m talkin’ Twists. You can get them at Maurice’s Treats in Fantasy Faire, the newly opened Disney Princess headquarters in the park.

Maurice's Treats in Disneyland

Maurice’s Treats in Disneyland

And while they come in different varieties — both savory and sweet — we’re going for Strawberry Twists today. Perfectly tender puff pastry, layered and twisted with homemade strawberry jam.

Strawberry Twists from Maurice's Treats in Disneyland

Strawberry Twists from Maurice’s Treats in Disneyland

Strawberry Twists

Makes 6

1 cup sliced fresh strawberries
1 cup sugar
1/4 cup fresh lemon juice
1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
Powdered sugar, for garnish


1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.

2. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.

3. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.

4. Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)

5. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.

6. Place filled puff pastry in refrigerator for 15 minutes.

7. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.

8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.

9. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.

Cook’s Note: You may substitute 1/3 cup store-bought strawberry jam.

Will you be making this home version of those yummo Strawberry Twists from Maurice’s Treats this week? Leave a comment and let us know what you think!


  1. Angelina says

    It seems like using strawberry jam which already has sugar added to it would make this recipe pretty quick and easy…could be dangerous

  2. says

    In my opinion, using pre-made strawberry jam would not be a good substitute in this recipe. Just looking at the ratio of one cup of sliced strawberries to ONE CUP OF SUGAR, you have got to know that this concoction is going to be sickly sweet on its own…way beyond that of any strawberry jam that I know of. (My jam recipe is a ratio of about 4 cups crushed berries to 1-1/2 cups sugar and I wouldn’t want it any sweeter than that.) And trust me when I say that you are going to require every little bit of that sweetness to get any kind of flavour from these twists…something that “regular” jam is just not going to give you.

    I made these this evening…exactly as written, with the exception of the fact that I did not want leftover strawberry mixture in my fridge, so I halved that part of the recipe (1/2 cup of strawberries, 1/2 cup of sugar, and 2 Tbsp. fresh lemon juice). I still ended up with a little extra sauce over the 1/3 cup called for, though not as much as if I had made the full recipe.

    The twists were easy to make and looked beautiful coming out of the oven, pretty much like the photo above, however one bite and we were all underwhelmed. The strawberry “punch” to dough ratio just wasn’t there in the batch we had. It was like eating puff pastry with an occasional hint of strawberry flavour. The potential was there, but with each bite, it seemed to fall short. We tried dipping them in the small amount of extra strawberry mixture, but that proved to be too sweet to eat in that manner.

    I’m not sure what the answer is, as I fear that adding too much more of the “jam” part between the layers may make them more slippery and challenging to twist or else cause the jam to ooze and burn. I might try these one more time…using all of the cooked strawberry mixture from the half recipe and/or even sprinkling them with some sparkling sugar before baking in place of the icing sugar dusting at the end, just to give the pastry a bit more flavour or sweetness.

    I have never had these at Disney, so I can’t really comment on if this recipe comes close or not. I would be very interested in finding out how the original item compares to the homemade version. Just tasting one might be able to guide me in how to improve upon what I made tonight. Overall, a good recipe. Thanks so much for sharing! I love giving new Disney recipes a try and we have found some real winners.

  3. Brooke says

    Michelle — I hope you keep us posted on your twist experiment. For my part, I just had a sudden craving for these with a dip of Nutella. Oh nos….

  4. says

    Nutella!!! Now why didn’t I think of that??? (grin!) I had mentioned to my mom that I was trying to figure out how to give them a little more flavour and she said, “Well, chocolate always goes great with strawberries! My natural instinct SHOULD have been to reach for the jar of Nutella!

    And here my plan was to potentially drizzle them with chocolate the next time…your way is soooooooo much easier!

  5. Christine says

    I made these for a recent family event but on my “dry run” the week prior
    I used raspberries in lieu if strawberries and cut them in 1/2 prior to baking.
    I also chose to melt some semi sweet chocolate chips and drizzle them with
    that after they cooled, chilled them to set the chocolate and
    then sprinkled them with powdered sugar and let them come to room
    temp before serving. They were a huge hit…

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