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Raspberry Festive Wreath

Total Time 1 hour 10 minutes
Servings 8

Ingredients

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.