Braided Pastry with Peanut Butter and Strawberry Preserve Filling

Ingredients

• 220 gm puff pastry sheets
• 5 tablespoons creamy peanut butter
• 5 tablespoons Spreadit Strawberry, Basil & Champagne preserves
• 1 egg yolk
• 1 teaspoon water
• Caster Sugar For Dusting

 Method

1. Preheat oven to 350°F with oven rack in lower third of oven.
2. Roll out your puff pastry. ** Roll it into a 11 by 10 inch rectangle. Trim the extra bits
3. Take a spoonful of the Strawberry Basil Champagne Preserve and then add a spoonful of the peanut butter. **
4. Alternate all the way till the bottom.
5. Cut slits diagonally 1 inch apart on both sides of the filling.
6. Starting at the top, fold the strip over the filling covering the filling alternating the sides like a braid. **
7. Pinch ends of braid to seal, and fold under to enclose filling.
8. Line the baking tray with a butter paper and place the braised pastry.
9. Break the egg up and whisk together with some water.
10. Brush the egg wash onto the topside of the braided pastry. **
11. Bake for 30 mins or until nice and golden on top, rotating the baking dish every 15 mins.
12. Let braids stand on baking sheet 5 minutes.
13. Dust the cooled braided pastry with caster sugar for decorative effect.
14. Let cool to room temperature and serve with coffee and custard.