We had some left over puff-pastry so we made these sweet swirls.
First we rolled out the pastry. Then raspberry jam was spread over the pastry leaving a thin border around the edge/ We then brushed water along the edge of one piece and the pastry was rolled from the opposite edge. The rolls were then cut into slices 1cm thick and put on a baking tray. We sprinkled sugar on half of the swirls and baked in the oven at 180oC for 10-12 minutes. They were taken out of the oven and left to cool.