Blueberry Flower Twist
Prep: 10 minutes
Cook: 25 minutes
Servings: 8
So berry easy to make! This sweet Blueberry Flower Twist is fun to make and will be gone in a flash!
Ingredients
- 2 sheets Pampas Puff Pastry, thawed
- 100g frozen blueberries
- ½ cup (160g) raspberry jam
- 1egg, lightly whisked
- 1tbspn CSR demerara sugar
Method
- Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a baking tray with baking paper.
- Cut a 24cm circle from each sheet. Place 1 circle on the prepared tray. Combine frozen blueberries and jam in a medium bowl and spread over circle, leaving a 3cm border. Place second circle on top and press edges to seal.
- Place a 4cm glass upside down in the centre. Using kitchen scissors, cut up to the glass to make 16 wedges. Remove glass. Twist each wedge once. Brush with egg. Sprinkle with sugar. Bake for 25 minutes or until golden and puffed. Serve while still warm. Perfect with vanilla ice-cream.
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