Super speedy to make these where also very popular when filled with a spoonful of chocolate spread and a square of chocolate! Decisions, decisions!
320g sheet puff pastry
a small jam of raspberry, strawberry or apricot jam
1 beaten egg
icing sugar to serve
Unroll the pastry onto a lightly floured work surface. Cut the pastry in half lengthwise and then cut each piece in half lengthways again to make four equal length and width strips. Then cut each strip into four equal sized squares. You should have 16 squares of pastry.
Place a teaspoonful of jam in the centre of eight pastry squares. Top with a square of pastry and press down to seal the edges. Make a small cut in the pastry lid to allow steam to escape. Brush with beaten egg.
Arrange the pastry squares on a lined baking sheet. Bake at 200°C for 20min or until the pastry is golden and puffed up. Dust with icing sugar and leave to cool for 5min before serving.