Puff pastry cake with strawberry jam

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Puff pastry sheets (à 75 g; 10 x 18 cm)
  • 2 TABLESPOONS Strawberry Jam
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Defrost puff pastry sheets side by side on a baking tray lined with baking paper for about 10 minutes.

  2. 2

    Roll out puff pastry sheets one after the other on a lightly floured work surface (approx. 23 x 24 cm). Cut out a circle (approx. 20 cm Ø) from each pastry sheet. Spread 1 circle of puff pastry with jam, place the second circle of pastry on top.

  3. 3

    Place a glass (approx. 6 cm Ø) upside down in the middle of the glass. Starting from the edge of the glass, cut the dough into approx. 20 cake pieces.

  4. 4

    Twist two pieces together. Remove the glass and carefully place the dough on a baking tray lined with baking paper. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  5. 5

    manufacturer) Bake for 15-20 minutes. Remove and serve immediately.

Nutrition Facts

KCAL
180 kcal
CARBS
19 g
FATS
10 g
PROTEINS
2 g