- 1 puff pastry
- ¼ cup raspberry jam
- 1 large egg, beaten
- 2 tbsp icing sugar
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper. Set them aside.
- Cut the puff pastry sheet into nine equal squares. Working with one puff pastry square at a time, place 1 teaspoon of the jam into the center of the square. Brush the edges of the square with the egg wash. Pull all of the corners of the pastry together and pinch them to form a small round bundle. Flip the bundle over so that the smooth side is facing up. Cut eight slits around the bundle, making sure to leave the center intact. Take two of the cut pieces of the pastry and twist them to expose the interior. Pinch the ends together to form a petal. Repeat this process until all of the petals have been formed. Transfer the pastry to the baking sheet. Repeat this process until all of the pastry squares have been filled. Brush each blossom with the egg wash.
- Bake the pastries until they are golden, about 17 to 20 minutes.
- Serve them immediately as is or dusted with the icing sugar.
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 19mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g