Puff pastry is probably my favourite ingredient of all time. And I'm talking about the cheats' version; the one you buy, ready-made, from the supermarket - not the one pastry chefs spend hours roughing and puffing and rolling with slabs of butter.
So, these easy peasy jammy twists are an absolute godsend, combining cranberries and fruity jam with swirls of golden flaky pastry. They're a great one to make with little ones, too, as long as you don't mind ending up with some pretty rustic shapes. It all adds to their charm, I reckon.
Half a pack (approx 185g) ready-rolled puff pastry
3 tbsp jam
Handful of cranberries
Preheat the oven to 200C / fan 180C and line a baking sheet with greaseproof paper.
Unroll the pastry and let it come to room temperature. Spread the jam on top and sprinkle the cranberries so they’re evenly distributed, right up to the edges.
Slice the pastry sheet in half (long edge to long edge) and then each piece into three thin strips.
Take each in turn and twist the ends in opposite directions to make a spiral. Arrange on the greaseproof paper, a few centimetres apart, and bake for 20 minutes until crisp.
Store in an airtight tin for 3-4 days – or freeze for up to three months.