Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream
Ingreadient
- 320g sheet puff pastry
- 1 heaped tbsp jam (apricot, raspberry or strawberry work well)
- 1 beaten egg
- icing sugar, for dusting
- clotted cream, to serve
Direction
- Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.
