Directions

1. Heat oven to 180ºC / 160ºC fan / Gas Mark 4

2. Line 2 baking sheets with parchment paper.

3. Unwrap the puff pastry carefully so it doesn’t crack.

4. Using a 8cm square cookie cutter or knife, cut out as many squares from the puff pastry as you can. You should be able to make 8 small pastries from one packet.

Cut and shape the pastries

For pinwheels:

1. Take a square of puff pastry and place on the baking tray. Using a sharp knife, make slits in each corner of the square down towards the middle, almost to the centre. This makes 8 triangle corners.

2. Going clockwise, one at a time, take points 1, 3, 5 and 7, fold them over down towards the centre and press in the middle to look like a pinwheel or windmill.

3. Add a half a teaspoon blob of Strawberry and Champagne Conserve to the centre.

4. Don’t add too much conserve or it may burn.

For diamonds:

1. Take a square of puff pastry, place it on the baking tray then fold it in half diagonally to form a triangle.

2. Using a sharp knife cut a slit about 6mm from the edge on both sides of the triangle’s point. Do not cut all the way through at the tip; leave the very top corner connected.

3. Open the pastry back up as a square. You will now have an inner square area with two L-shaped flaps on the sides.

4. Cross the flaps. Pick up the left L-shaped flap and fold it over to the right side of the pastry. Pick up the right L-shaped flap and fold it over to the left side.

5. This crossing action creates a diamond-shaped frame. Gently press the edges together to seal. Now add half a teaspoon of Strawberry and Champagne Conserve in the diamond-shaped hollow.

For pastry envelopes:

1. Take a square of puff pastry and place it on the baking tray. Using a sharp knife make 4 cuts at the midpoint of each side of the square, almost to the centre.

2. Fold each corner point into the middle to create a smaller square ‘envelope’. Add half a teaspoon of Strawberry and Champagne Conserve to the middle of each square.

Bake the Pastries

1. Once shaped and filled with conserve brush any bare areas of pastry with beaten egg and pinch any edges together again. You can also sprinkle some pearl sugar or granulated sugar on top of the egg wash for extra texture.

2. Bake for around 15-20 minutes until golden and risen. Leave to cool and add some extra conserve on top if necessary, before serving. Dust the pastries with icing sugar for a pretty effect. Serve warm or cold.