Strawberry Pull-Apart Snowflake
Add a festive touch to your holiday table with this stunning Strawberry Pull-Apart Snowflake. Made with buttery layers of puff pastry, sweet Barker’s Strawberry Jam, and a dusting of icing sugar, this treat is as beautiful as it is delicious. Perfect for sharing, each twisted segment pulls apart easily for a fun, interactive dessert.
Serve warm with Barker’s Strawberry Dessert Sauce for dipping and enjoy a show-stopping centerpiece that tastes as good as it looks!
By Barker's
Ingredients
- 1/2 cup Barker’s Strawberry Jam (plus extra for topping)
- 3 sheets Defrosted puff pastry sheets
- 1/2 Stick Unsalted Butter, melted and slightly cooled
- 1 Egg, beaten
- 1/2 cup Icing sugar
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with paper.
- Cut a 9-inch circle of pastry using a large bowl and knife. Set aside and repeat with the remaining pastry sheets.
- Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then spread jam. Leave a ½ border.
- Repeat with the second pastry circle (brush butter, spread jam).
- Top with the third pastry circle and pat down to press the layers together.
- Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
- Use a pastry wheel to cut the dough into 4 triangles. Then, cut each triangle into quarters, creating 16 wedges.
- Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
- Brush the snowflake with the beaten egg, covering completely.
- Bake the snowflake for 40–45 minutes or until the edges are golden brown and crispy and the center is cooked through.
- Remove from the oven and let cool slightly, about 5 minutes.
- Transfer the snowflake to a serving platter and dust with the powdered sugar.
- Serve with Barker’s Strawberry Dessert sauce for dipping and enjoy!
