Ingredients
Method
1
Preheat the oven to 180°C and line a baking sheet with baking paper.
2
Unroll the TODAY® Original puff pastry and cut out round discs, 12 x 6cm in diameter.
3
Using the smaller cutter, cut out the centers.
4
Place the rings onto the lined baking tray, brush lightly with beaten egg and top each ring with 6 – 8 speckled eggs, ensuring you press them into the pastry.
5
Bake for 15 minutes. Remove from the oven and set aside to cool.
6
Mix the sifted icing sugar and water together, ensuring the icing is lump free.
7
Using a small spoon, drizzle the icing over the Easter wreaths and enjoy.
