Apricot Danish Pastry
Basic Chocolate Chip Cookie
Ingredients
Ingredients
- 500 g puff pastry thawed if frozen
- 8 tbsp Raspberry jam
- 1 egg beaten
- icing sugar for dusting
Servings:
Instructions
- Preheat the oven to gas mark 4 (170C or 350F)
- Grease/paper two baking trays
- On a lightly floured surface roll out the pastry into a large rectangle.
- Trim/tidy up the edges and cut the rest into 8cmx10cm squares.
- Place the squares onto the baking trays.
- Place a spoonful jam in the center of each.
- wet the four corners of each square with a little-beaten egg.
- Then fold each corner inwards so each point just meets the jam.
- Glaze the rest of the pastry with beaten egg.
- Bake for approximately 15 minutes or until golden and crisp.
- Serve fresh out of the oven or leave to cool.
- You can also sprinkle a little icing sugar for decoration or drizzle some icing over each one.
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