Blackberry Jam Pie Crust Straws INGREDIENTS • • • • •
2 sheets puff-pastry dough, thawed if frozen 1 large egg 1 tablespoon granulated sugar 1 teaspoon of ground cinnamon 1/3 cup of Blackberry Jam
NOTES Serve the Blackberry Jam Pie Crust Straws on top of vanilla ice cream
METHOD • • • •
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Preheat the oven to 400°F and line two baking sheets with parchment paper In a small bowl, whisk the egg with 1 tablespoon water (creating an egg wash) In another small bowl, combine sugar and cinnamon On a flat, floured surface, roll out the puff-pastry dough and cut in half. Spread the blackberry jam evenly on one sheet of puff pastry – leaving a little space around the edges on all four sides. Brush the uncovered edges with the egg wash and place the second puff pastry sheet on top. Press the edges firmly to seal Brush the top of the sheet of puff pastry with the remaining egg wash and sprinkle with your cinnamon sugar mixture Place in the fridge to rest 1 hour Use a sharp knife to cut the dough into strips. Twist the strips and return to baking sheet. Bake until pastry is golden brown 10-15 minutes