These are the ultimate cheat – they look and taste
fabulously impressive, but they are so easy! Serve them up warm and gooey with
coffee at breakfast time, or make them for a really fancy afternoon tea. The
only thing you need to remember is to defrost the pastry, since it usually
comes frozen. Just take it out of the freezer the night before, if you’re
making these for breakfast.
Ingredients
Golden syrup
Icing sugar, to sprinkle on top
A couple of tablespoons of flour, for rolling out the
pastry
Makes about 4
good-sized pastries.
First, preheat the oven to 180˚C. Cut the pastry into four
fingers, and then, on a well-floured board (this is very important, otherwise
it will stick!), roll each one out into a rectangle. Brush the top with just a
little golden syrup (don’t go crazy yet, you can add more in a second!),
leaving a little clear border around the edge. Gently, with a table knife, score a line around the syrupy part - the clear pastry on the other side will puff up to stop the syrup dripping off. Next, quickly and carefully,
twist each rectangle twice in the middle, so that you end up with both the
syrupy sides on top again. Now you can add a bit more golden syrup, although
don’t put too much on or it might
melt and dribble off in the oven.
Once the oven is up to temperature, pop the pastries on a
baking tray and bake for twenty minutes, then sprinkle them generously with
icing sugar. For a really scrumptious touch, serve with fresh strawberries or
raspberries.