Raspberry Pastry Swirls
Ingredients
(To make about 40 swirls)
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
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225g ready-made puff pastry (cut from a block
and taken out of the fridge 20 minutes before
you start)
3 tablespoons of raspberry jam
1 tablespoon of caster sugar
Icing sugar for dusting.
Method
1.
Lay two baking trays on baking parchment and draw around them. Cut out
the shapes, then lay them in the trays.
2.
Dust icing sugar onto a clean surface and a rolling pin. Then, roll out the
pastry to a square as wide as the rolling pin.
3.
Trim the edges of the pastry, so that they are straight. Then, cut the pastry
down the middle to make two rectangles.
4.
Spread half of the jam over each piece of the pastry with a blunt knife.
Leave a thin border around the edges of each piece.
5.
Brush water along one edge of one piece, then roll the pastry from the
opposite edge. Repeat this with the other piece.
6.
Wrap the pastry rolls in plastic foodwrap, then chill them in the fridge for
30 minutes. While they chill, turn on your oven to 200°C.
7.
Unwrap the rolls, then cut them into slices about 1cm thick. Put the slices
onto the baking trays and space them out.
8.
Sprinkle half of the sugar on to the swirls. Bake them for 10-20 minutes,
until they are golden. Lift them out of the oven.
9.
Sprinkle the rest of the sugar over the hot swirls. After 5 minutes, move
them onto a wire rack and leave them to cool.
Tip
Store in an airtight container and eat within five days – if they last that long
Did you know that when James
Bond was caught in an
earthquake, he was shaken, not
stirred?
Leave some for
the family!
What’s that got to
do with raspberry
swirls?
Nothing! Unless Bond
was in a jam, of course…