Strawberry and almond windmills

Makes 6 | Takes 35 min

Ingredients

450g roll puff pastry

milk, to brush

80ml (⅓ cup) strawberry jam

50g flaked almonds

icing sugar, to dust

Method

Preheat oven to 200°C. Cut the pastry into 6 equal squares and place on a greased baking tray. Make diagonal slits from the corners towards the middle, leaving a 3cm uncut centre on each square.

Brush the pastry with milk and spoon jam into the centres. Fold every second corner in to partially enclose the jam in the shape of a windmill (pinch the ends together, so they don’t open during baking). Cool in the fridge until firm.

Brush with milk and scatter with the almonds. Bake for about 13-15 minutes until golden. Cool on wire racks. Dust with icing sugar.

Make-ahead

Wrap and freeze unbaked pastries for up to one month. Brush with milk and scatter with almonds just before baking. Bake from frozen.

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