Running out of puff for dessert ideas? Keep this pastry in the freezer for sweets in a flash.
Prep Time : 0:20 | Cook Time : 0:16 | Total Time : 0:36 | Serving : 20 person.
1 1/2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1 sheet frozen ready-rolled Puff pastry, partially thawed
2 teaspoons cherry jam
Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper.
Place a 30cm x 35cm piece of baking paper on a flat surface. Combine sugar and cinnamon in a bowl. Draw a 25cm square in the centre of baking paper. Sprinkle sugar mixture evenly over square. Top with pastry. Press lightly on pastry to secure sugar mixture. Spread with jam.
Fold 2 opposite edges of pastry to meet in centre. Repeat. Fold 1 side on top of other to form a log. Cut log into 1cm-thick slices. Pinch the base of each slice firmly to form a ‘Y’ shape. Place on prepared tray, 4cm apart.
Bake for 10 minutes. Turn over. Bake for 5 to 6 minutes or until golden and puffed. Serve.