Raspberry straws
https://www.coop.co.uk/recipes/raspberry-straws
Use readymade puff pastry to make these sweet picnic treats - all you need to do is make an easy raspberry compote beforehand
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Feeds
13
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 16g
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Ingredients
- 150g Co-op British raspberries
- 1 tbsp maple syrup
- 1 tbsp Fairtrade caster sugar
- 375g pack Co-op ready rolled puff pastry
- Co-op plain flour, for dusting
- 1 Co-op British free range egg
- ½ tbsp Fairtrade granulated sugar
- ¼ tsp ground cinnamon
Method
- In a pan, gently cook the raspberries with maple syrup and caster sugar for 2 mins, using a fork to break them down
- Raise the heat and cook for 4-5 mins until jam-like
- Leave until cool. Unroll the puff pastry on a surface dusted with flour, then halve lengthways
- Spread the jam mixture on 1 piece, leaving a 1.5cm border
- Beat the egg and brush on the border
- Top with the other pastry piece and press the edges to seal
- Put on a floured baking sheet and chill for at least 30 mins
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cut the pastry into 13 strips of 19cm x 2cm. Hold the ends of a strip in each hand, twist in opposite directions, then pinch to seal
- Transfer to 2 baking trays, brush with more egg, then sprinkle with the granulated sugar and cinnamon
- Bake for 18-20 mins, until golden
- Leave to cool on the trays for 15 mins, then transfer to a wire rack to cool completely
