So pretty but really simple - the whole family will devour these!
Dairy / nut free (+ egg free alternative)
Makes 12
Keep covered in fridge for 2 days, freeze for up to 3 months and defrost overnight in fridge
INGREDIENTS
- 1 pack ready rolled puff pastry (check dairy free, I used Aldi own)
- 2 tbsp low sugar berry jam (or homemade chia jam)
- 1 handful strawberries, sliced
- 1 handful raspberries
- 1 tbsp maple syrup or fruit syrup such as sweet freedom
- Beaten egg / oat milk for glaze
METHOD
Pre-heat oven to 190°c fan and line two baking trays
Mix the berries and syrup in a small bowl until well coated
Unroll the pastry and cut out 12 circles with a cookie cutter. Place on the baking trays with space around each one and prick the centre of each several times with a fork
Spoon 1/2 tsp of jam into the centre of each pastry and spread into a small circle leaving a 1 inch gap around the edges. Top with strawberries and / or raspberries
Brush all visible edges with beaten egg or oat milk. Bake for around 13-15 minutes until golden
Cool and serve