If you have friends over for tea time or an afternoon snack, these rolls will up your game. Quick to prepare, you eat them straight out of the oven. And if you don’t like apricot, use the jam of your choice ; easy peasy!
As we’re using puff pastry, it will not be as good if you reheat it later. You’d still be able to eat it BUT way less puffy. Of course, ours have not even had the time to think about reheating. ALL GONE. In a record time.
Apricot jam rolls (5-6 rolls) :
- 2 puff pastry sheets (500g)
- Apricot jam
- 1 egg
Preheat the oven at 200°C (290°F).
Cut large strips in the pastry, about 35cm long and 8cm wide.
Spread the jam on half of the strip, leave 1cm around the edges to be able to fold it properly.
Roll the strips, make incisions if wanted and put eggwash on.
Bake for about 20 minutes or until the pastry has puffed and is golden.