4 oz (100 g) puff pastry
1 beaten egg to glaze
8 oz (225 g) apricot jam
1 beaten egg white and caster sugar (superfine granulated) to coat
1 beaten egg to glaze
8 oz (225 g) apricot jam
1 beaten egg white and caster sugar (superfine granulated) to coat
method
1. Roll out the pastry to a strip measuring 46 x 10 cm (18 x 4 inches). Cut into two portions, one 5 cm (2 inches) shorter than the other.
2. Roll out the smaller piece to the same size as the other and place it on the dampened baking sheet.
3. Brush a border 1 cm (1/2 inch) wide up each side of the strip with beaten egg. Spread the jam over the centre of the pastry.
4. Fold the thicker piece of pastry in half lengthways. Using a sharp knife, cut across the fold at intervals to within 1 cm (1/2 inch) of the other edge. Unfold the pastry and lift it carefully on to the portion on the baking sheet. Press the edges well together and knock up with a knife.
5. Bake in the oven at 220°C (425°F) mark 7 for about 20 minutes until golden brown.
6. Remove from the oven, brush with egg white and dredge with caster sugar. Return to the oven and cook for a further 5 minutes to 'frost' the top.
7. Serve hot or cold.
2. Roll out the smaller piece to the same size as the other and place it on the dampened baking sheet.
3. Brush a border 1 cm (1/2 inch) wide up each side of the strip with beaten egg. Spread the jam over the centre of the pastry.
4. Fold the thicker piece of pastry in half lengthways. Using a sharp knife, cut across the fold at intervals to within 1 cm (1/2 inch) of the other edge. Unfold the pastry and lift it carefully on to the portion on the baking sheet. Press the edges well together and knock up with a knife.
5. Bake in the oven at 220°C (425°F) mark 7 for about 20 minutes until golden brown.
6. Remove from the oven, brush with egg white and dredge with caster sugar. Return to the oven and cook for a further 5 minutes to 'frost' the top.
7. Serve hot or cold.
serving amount
serves 4
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