Spring kicked in, and it’s only a few mintues to wait for all the strawberries to stuff our heads with. Till then we may make good use of some leftover jars of jam in the fridge with this incredibly easy, beautiful and versatile recipe. Don’t be afraid if you are a complete stranger to baking, as store-bought puff pastry is probably the best place to start. Also, these small cakes contain very little sugar – good news for those who are concerned.
- 1 pack puff pastry
- 4 tablespoons jam (apricot, apple, qiunce, or whatever is available for you)
- 2 handfuls of almonds, chopped (may be stubstituted by nuts, cashews, etc.)
- Seeds from a quarter of a large pomegranate (also can be substituted: with raisins, or any dried fruits such as plums or cherries)
- 2 teaspoons cinnamon
- 2 tablespoons sugar (optional)
- 1 egg + a drop of milk
- Preheat oven to 180 C / 365 F.
Roll out the puff pastry and cut it into 12 equally thick strips, parallel to the shorter side (you may start by halving the pastry, repeat, and then cut quarters into three stripes). Spread half a teaspoon of jam on each stripe then sprinkle the each equally with cinnamon, chopped almonds and the pomegranate seeds. Also, you may sprinkle some sugar over at this point, if you wish to use. Lightly press the filling to the pastry with your palms, then roll up each stip, fairly tightly.
Transfer the rolls into a prepared muffin tin, and spread the egg-milk mixture over. Bake for 25-30 minutes, or until golden brown. When ready, sprinkle a bit of icing sugar over.