3 ½tablespoonblackcurrant jam, or strawberry, cherry, raspberry, blueberry jam
1free-range egg, for glazing
For serving (optional)
icing sugar, to dust
Instructions
Take the pastry out of the fridge 30 mins prior to baking.
Preheat the oven to 200C/180C fan.
Lay out a sheet of baking paper onto a large baking tray.
Dust the work surface with some plain flour.
Roll out the puff pastry onto the dusted surface. Using a rolling pin, roll it gently to all sides, so that it's even and a little bit bigger than how it came out of the packet.
Using a sharp knife, cut the pastry into halves horizontally, those halves into quarters and then do the same vertically - so that you get a grid of about 24 squares.
Grab two teaspoons, one in each hand. Add about ⅓ spoonful (teaspoon) of jam onto each square of pastry. Make half of it with apricot jam and the other half with blackcurrant or strawberry jam.
Take one square, bring two and two opposite corners together (diagonally), twist and turn, so that you get a little knob on top. This will help the pastry parcels to keep their shape. Repeat with the rest of the pastry squares. Place the pastry parcels onto the prepared baking tray.
Break an egg into a mug and whisk it with a fork until smooth. Using a pastry brush, glaze the pastry parcels with the beaten egg from all sides.
Place in the preheated oven and bake for 20-25 mins or until risen and golden on top.
Enjoy as it is or serve lightly dusted with some icing sugar.