Strawberry Snowflake

Strawberry Snowflake


Serves 4-6

17 oz puff pastry (2 sheets), thawed

All-purpose flour

⅓ cup Darbo strawberry fruit spread

1 large egg, whisked

Sanding sugar for dusting


Preheat the oven to 350°F and line a baking sheet with parchment paper. Dust your work surface with flour and lay out one sheet of puff pastry. Use a rolling pin to lightly roll the puff pastry and smooth out any creases. Cut a 10-inch circle from the center of the puff pastry using a large bowl or springform pan. Set the round aside and repeat with the other sheet of puff pastry.

Place one round of pastry on the baking sheet. Spread the strawberry fruit spread evenly over the top, leaving about ½ inch around the edges. Place the other round directly on top.

Place a 3-inch biscuit cutter or small bowl in the center of the pastry. Starting at the top, cut the pastry from the edge of the bowl all the way through the edge of the pastry. Repeat until you have 16 equal-sized pieces. Take each piece and twist, creating a spiral. Add about 1 tsp. of water to the egg and brush the egg wash over the snowflake. Sprinkle with sanding sugar. Bake for about 25 minutes or until golden brown.

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