Ingredients
- 2 sheets Shortcrust pastry, thawed
- 1 Large egg
- 1 Tbsp Water
- 1 cup Barker’s Cherry Jam
Glaze
- 1 1/2 cups Icing sugar
- 3 Tbsp Milk
- 1 Tbsp Barker’s Cherry Jam
Method
- Preheat oven to 200°C and line a baking tray.
- Cut puff pastry into 8 equal rectangles.
- Spoon about 2 Tbsp of Barker’s Cherry Jam onto 4 rectangles, leaving a ½-inch border.
- Whisk the egg white until frothy and brush the edges of the jam-covered rectangles.
- Top with the remaining pastry rectangles. Press edges to seal and crimp with a fork.
- Make an egg wash with the yolk, remaining egg white, and 1 Tbsp water. Brush over tops.
- Bake for 18–20 minutes or until golden brown. Cool completely on a wire rack.
- Whisk icing sugar, milk, and cherry juice (or thinned jam) into a pourable glaze.
- Drizzle over cooled pastries and let the glaze set before serving.
