Raspberry Festive Wreath
Ingredients
Method
1
Preheat the oven to 180C.
2
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.
3
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.
4
Remove from the oven and set aside to cool.
5
Whisk together the sifted icing sugar and lemon juice. Drizzle the icing over the wreath. Scatter over chopped pistachio nuts and serve.
