A very yummy recipe for raspberry Danish pastries. Perfect enjoyed with a hot tea.
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Preheat oven to 350 degrees F
Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Cut into 8 x 10 cm squares.
Sprinkle two baking sheets with a little cold water. Place the pastry squares on the baking sheets.
Place a spoonful of jam in the centre of each square. Dab the four corners of each square with a little beaten egg then fold each corner in so the point just meets the jam.
Glaze the pastry lightly with beaten egg and bake for 15 mins until risen, golden and crisp.