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Raspberry straws

Raspberry straws


Use readymade puff pastry to make these sweet picnic treats - all you need to do is make an easy raspberry compote beforehand

  • Feeds 13 Feeds 13
  • Ready in 55 minutes

Each serving contains

  • Energy
    588kj 141kcal
  • Fat
    Med 11%
  • Saturates
    High 19%
  • Sugar
    Med 7%
  • Salt
    Med 3%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 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


  1. In a pan, gently cook the raspberries with maple syrup and caster sugar for 2 mins, using a fork to break them down
  2. Raise the heat and cook for 4-5 mins until jam-like
  3. Leave until cool. Unroll the puff pastry on a surface dusted with flour, then halve lengthways
  4. Spread the jam mixture on 1 piece, leaving a 1.5cm border
  5. Beat the egg and brush on the border
  6. Top with the other pastry piece and press the edges to seal
  7. Put on a floured baking sheet and chill for at least 30 mins
  8. Preheat the oven to 200°C/fan 180°C/Gas 6
  9. 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
  10. Transfer to 2 baking trays, brush with more egg, then sprinkle with the granulated sugar and cinnamon
  11. Bake for 18-20 mins, until golden
  12. Leave to cool on the trays for 15 mins, then transfer to a wire rack to cool completely