For a while now I've been thinking about making some more quick, simple and easy snacks that would be suitable for a casual afternoon tea, to gift to a friend or otherwise to consume in their entirety on a rainy afternoon when you're home alone and there's no one around to give you judgmental side eye about you uncontrollable love of pastry.
Enter the Cinnamon and Raspberry Pastry Knot.
These little morsels are the PERFECT thing to quickly whip up and I can guarantee that if you do exactly that, everyone will be highly impressed with your skills and will definitely think you've far more culinary talent than you actually do. You only need 5 ingredients to make them, they're SUPER tasty and genuinely super quick and easy to whip up.
They taste best when fresh, though will keep well in an airtight container and zapped in the microwave for approx. 20 seconds the following day. I can confirm, by way of rigorous testing (N.B. voraciously eating them), that they're also particularly pleasant with a hot cup of tea, curled up under a blanket on your couch when its raining/trying to snow outside. Basically you need them in your life as a matter of urgency and good taste.
Ingredients;
4 square sheet puff pastry, thawed (In Australia, the brand 'Borg's, available at Woolworths, is dairy free)
1/2 cup coconut sugar
2 tbsp cinnamon
4 tbsp raspberry jam (I make this myself using 1 cup frozen raspberries, 1 tbsp chia seeds and a splash of water mixed together and cooked on low heat in a saucepan for 5 mins, but if you're lazy you could use regular supermarket jam)
Dairy free butter (I use Nuttelex)
1. Preheat your oven to 180 degrees Celsius (fan-forced).
2. Take a square sheet of pastry and butter it like you would a piece of bread, then spread 1 tbsp raspberry jam over the top of that.
3. In a small bowl, mix together the coconut sugar and cinnamon, then sprinkle that generously over the square of pastry.
4. Cut the square of pastry into thirds, then fold each third in half (you should end up with strips approx. 2cm wide and 20cm long). Pick the strips up and twist them into spirals then loosely twist them into a knot. Evenly space the knots on a lined baking tray, then sprinkle them with some extra cinnamon/sugar mix.
5. Repeat for each square of pastry, then bake for approx. 20 mins or until golden brown. Enjoy with a cup of tea and the satisfaction of being an undercover pastry chef!!
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