Peanut butter and Raspberry Jam Pastries

This recipe is inspired by a recipe I saw on Cookpad Ukraine. In the original one the filling was boiled condensed milk, but I tried with crunchy peanut butter and raspberry jam which worked really well. I suspect dark chocolate would work well too and I think I'll try that next time. Super quick and easy to make (especially if you buy pre-made pastry which I did - the original didn't) and a nice thing to offer if you are having people round for tea or coffee.
Peanut butter and Raspberry Jam Pastries
This recipe is inspired by a recipe I saw on Cookpad Ukraine. In the original one the filling was boiled condensed milk, but I tried with crunchy peanut butter and raspberry jam which worked really well. I suspect dark chocolate would work well too and I think I'll try that next time. Super quick and easy to make (especially if you buy pre-made pastry which I did - the original didn't) and a nice thing to offer if you are having people round for tea or coffee.
Steps
- 1
Put the oven on at 180ºC (356ºF). Beat the egg. Cut the pastry into 8 triangles. Put a small dollop of peanut butter near the edge and, on top of that, the jam. Roll into croissant-type shapes. Line the oven tray with parchment and brush it with a little oil. Place the pastries onto the tray and paint them with the egg mixture. Finally put the tray into the oven and leave to bake for 30 minutes. When they are done take them out and put them on a cooling rack.
- 2
Before serving, sprinkle with a little icing sugar. Enjoy!
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