Nutella® and Pampas™ Puff Pastry Snowflake with Homemade Raspberry Jam
INGREDIENTS Makes 1 Snowflake which serves 8
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2 sheets Pampas™ puff pastry
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1 egg, lightly beaten
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¼ cup raspberry jam - see below for recipe
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1 tbsp CSR® Soft Icing Mixture to serve
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120g Nutella® (approx. 15g per serving)
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2 cups raspberries - 1 cup would be 125g of raspberries
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½ cup white sugar
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1 tbsp fresh lemon juice
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Pinch of salt - approx. ⅓ of a teaspoon
How to make Nutella® and Pampas™ Puff Pastry Snowflake with Homemade Raspberry Jam
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Make homemade 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.
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Preheat oven to 200°C/180°C fan-forced. Thaw 2 sheets of Pampas™ puff pastry whilst you line a large baking tray with baking paper.
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Place 1 sheet of puff pastry on your prepared tray. Spread with your homemade raspberry jam, leaving a 2cm border of pastry. Place the remaining pastry sheet on top and gently press the edges to seal.
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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.
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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.
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Drizzle with Nutella and dust with CSR® Soft Icing Mixture to serve.
