Raspberry Festive Wreath
Servings 8
Ingredients
- 1 400g TODAY® Original Puff Pastry, thawed
- ½ cup (125ml) raspberry jam
- 1 egg, whisked
- 50 g chopped pistachio nuts
Drizzle Icing
- 200 g sifted icing sugar
- 2 tbsp (30ml) lemon juice
Instructions
- Preheat the oven to 180°C.
- Unroll the pastry and spread with raspberry jam. Roll up the pastry lengthways and cut the pastry in half down the middle of the roll lengthways.
- Interlace the two rolls and shape into a ring. Place the pastry wreath onto a lined baking tray. Brush with beaten egg and bake for 40 minutes Until golden and puffed. Reduce the oven to 140C and bake for a further 10 minutes to cook through.
- Remove from the oven and set aside to cool.
- Whisk together the sifted icing sugar and lemon juice. Drizzle the icing over the wreath. Scatter over chopped pistachio nuts and serve.