Makes: 24
Preparation time: 20 minutes
Baking time: 15-20 minutes
Oven temperature: 200°C
2 rolls ready-made puff pastry (preferably French-style made with butter)
about 250ml cherry jam (or use berry or apricot jam)
1 large egg
125ml flaked almonds (optional)
Glaze
65g (125ml) icing sugar, sifted
30ml cream or milk
1 Leave the pastry to defrost slightly but ensure it is still firm and manageable. Cut the pastry into squares of about 8cm, or whichever size will allow for the least wastage. Place the squares onto greased baking trays. Spoon a teaspoonful of jam into the middle of each square. Cut a slit from the corners inwards towards the middle of each square.
2 Fold alternate corners inwards towards the centre to form a pinwheel shape.
3 Beat the egg with 15ml of water. Brush over the pastries. Sprinkle with flaked almonds, if you prefer.
4 Bake in a preheated oven for 15 to 20 minutes, or until puffed and golden. Remove from the oven and transfer to wire cooling racks.
5 Mix the icing sugar and cream or milk together. Drizzle over the pastries once they have cooled.
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