Golden, flaky and filled with rich fig jam and almond, these irresistible pastry scrolls are made for sharing. Finish with fresh raspberries and a dusting of icing sugar.

PREP: 15 mins + 30 mins chilling | COOK: 35–40 mins | MAKES: 16

Ingredients

• 1 sheet (36cm x 28cm) good quality frozen butter puff pastry, thawed sightly (I use careme pastry)
• 100 g butter, melted
• 1 cup almond meal
• ¼ cup caster sugar
• 1 small egg
• ½ cup chunky fig jam
• Icing sugar, for dusting
• Fresh raspberries, to serve

Method

1. Grease a muffin trays and set aside.
2. Combine the melted butter, almond meal, caster sugar and egg in a bowl. Spread evenly all over one side of the pastry.
3. Dollop the fig jam over the almond mixture and gently spread into an even layer on top of the almond mixture..
4. Using the baking paper to help, roll both long sides of the pastry towards the centre until they meet. Roll gently so the filling stays in place. Finish by pressing both rolled sides together to create a palmier style scroll.
5. Roll up in baking paper, place on the baking tray and place in the freezer for 1 hour, or until firm. Meanwhile, preheat the oven to 180°C fan-forced.
6. Cut the pastry into 16 even pieces (approximately 2cm thick) and arrange each scroll cut side facing up in each muffin hole. Repeat with all the slices.
7. Bake for 35–40 minutes, or until deeply golden and crisp. Let cool for 10 minutes and scoop out with a spoon.
8. Serve with fresh raspberries and a dusting of icing sugar on a large platter.

Make ahead: Prepare the pastry roll up to 2 weeks ahead, wrap well and freeze. Allow to soften slightly before slicing, then bake as directed.