Jammy Pie Twists

1. Let dough soften slightly at room temperature, 5 to 10 minutes. On lightly floured parchment, with floured rolling pin, roll out dough to about 8- by 18-inch rectangle; halve to make two 8- by 9-inch rectangles. Lightly brush 2 longer edges of 1 dough rectangle with egg. Spread jam to within 1/2 inches of brushed edges and all the way to shorter edges of rectangle. Top with second dough rectangle, pressing gently all around and pinching top and bottom edges to seal. Trim uneven edges if desired. Slide parchment onto baking sheet and freeze until firm, 15 minutes. 

2. Heat oven to 400°F. Line rimmed baking sheet with parchment. Slide dough with parchment onto work surface and cut crosswise into 3/4-inch-wide strips (about 10 total). Twist each strip and place, snuggling together lengthwise, onto prepared baking sheet. Brush exposed flat surfaces of dough with egg wash, avoiding jam. Mix sanding sugar with apple pie spice and sprinkle over twists. Bake, rotating halfway through, until deep golden brown, 20 to 25 minutes.