Puff Pastry Snowflake with Raspberry Jam and Nutella

• 2 sheets Pampas Puff Pastry, thawed 
• 1 egg, lightly beaten
• ¼ cup raspberry jam - see below for recipe 
• 1 tbsp CSR Icing Sugar to serve 
• 120g Nutella® 

Jam - this recipe will make approx 1 cup of jam 

• 2 cups raspberries - 1 cup would be 125g of raspberries 
• ½ cup CSR White Sugar 
• 1 tbsp fresh lemon juice 
• Pinch of salt - approx ⅓ of a teaspoon

1. Make raspberry jam ahead of time so it is cool. In a large skillet pan, combine raspberries, sugar, lemon juice and salt. Cook over high heat, stirring constantly, until sugar dissolves and mixture boils. Next reduce to a rapid simmer, stirring occasionally, until mixture thickens, this should take approx 12 to 15 minutes. Once thickened, transfer 3/4 cup of the jam to an airtight container. Using a fine-mesh sieve, strain the remaining jam into the container, pressing on solids. Discard seeds. Stir to mix the jams together. Let cool completely then cover and refrigerate. Jam will last for 1 month in the fridge. 
2. Preheat oven to 200°C/180°C fan-forced. Thaw 2 sheets of puff pastry whilst you line a large baking tray with baking paper. 
3. Place 1 sheet of puff pastry on your prepared tray. Spread with raspberry jam, leaving a 2cm border of pastry. Place the remaining pastry sheet on top and gently press the edges to seal. 
4. Place the rim of a glass in the middle of the pastry. Cut pastry into quarters using a small sharp knife. Cut from outside of the glass to the outside of the pastry. Cut each quarter into four strips. 
5. Twist each leg of pastry, turning in opposite directions as you work around pastry. Brush pastry with egg and bake for 15 minutes or until golden brown.
6. Drizzle with Nutella and dust with icing sugar to serve