Jelly Cord

Name: Jelly Cord
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 4 discs Puff pastry (à approx. 45 g; 10 x 10 cm); 40 g Raspberry Jelly; 1 Egg yolk (size M); 1/2 TEASPOON Cinnamon; 1 TEASPOON Sugar; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

4 discs Puff pastry (à approx. 45 g; 10 x 10 cm)
40 g Raspberry Jelly
1 Egg yolk (size M)
1/2 TEASPOON Cinnamon
1 TEASPOON Sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Place 2 pastry sheets on top of each other and roll out to approx. 12 x 25 cm. Spread 1 puff pastry sheet with ##jelly##. Cover with the 2nd puff pastry sheet. Cut the sides straight and use a ribbed pastry roller to cut them into approx. 1 cm wide strips.
2
Whisk the egg yolks. Place the strips on a baking tray lined with baking paper and screw in several times. Brush with egg yolk. Mix ##cinnamon## and sugar, sprinkle cords with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes
3
Waiting time approx. 10 minutes