Festive Blueberry Flower Twist with Lemon Icing
Prep: 15 mins + cooling
Cook: 30 mins
Servings: 8
This Christmas, pick up some Puff Pastry to try this Festive Blueberry Flower Twist with Lemon Icing as seen in this year's Coles Mag. A sweet dessert for everyone to share around the table.
Ingredients
- 2 sheets Pampas Puff Pastry, thawed
- 125g blueberries
- ¼ cup (40g) icing sugar mixture
- 1 egg, lightly whisked
- 1 tbsp CSR Demerara Sugar
- 1⅓ cups (215g) CSR Soft Icing Mixture, extra
- 2 tbsp lemon juice
Method
- Preheat oven to 220°C. Line a baking tray with baking paper. Using a 24cm plate as a guide, cut a disc from each pastry sheet.
- Combine the blueberries and icing sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries start to collapse. Set aside to cool.
- Place 1 pastry disc on lined tray. Top with blueberry mixture, leaving a 3cm border. Top with remaining pastry disc. Press edges to seal. Place a 4cm round pastry cutter at centre of pastry. Use a sharp knife to cut the pastry into 16 wedges from the edge to the pastry cutter. Slide your hand under 1 pastry wedge, then lift and turn it to the right. Repeat with remaining wedges. Brush with egg. Sprinkle with sugar. Bake for 25 mins or until golden brown and puffed. Cool slightly.
- Combine extra icing sugar and lemon juice in a bowl. Drizzle icing over the pastry to serve.
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