INGREDIENTS
- 1 packet puff pastry sheets (thawed)
- ½ cup raspberry jam
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 egg, beaten (for brushing)
- 1 tablespoon icing sugar (for dusting)
METHOD
- Preheat oven to 200°C and line a baking tray with parchment paper.
- Spread raspberry jam evenly over puff pastry sheets.
- Sprinkle raspberries and sugar on top of the jam.
- Cut pastry into strips and twist each strip into a spiral shape.
- Place twists on the tray, brush with beaten egg, and bake for 15–20 minutes until golden.
- Dust with icing sugar before serving.
