Easy Jam Danish

1 sheet frozen puff pastry

1/4 jam, apricot is our favourite, you need a homogenous jam not a jam where the liquid is separated from the fruit. Separated jam will run all over the pasty and will make a bit of a mess.

milk, for brushing on pastry

Preheat oven to 200 degrees celsius (fan-forced).

Cut the pastry into 8 cm squares ( you will end up with 9 squares).

Line a baking sheet with baking paper.

Place a pastry square on the baking tray.

Place 1 tsp of jam right in the centre of the square.

Fold 2 opposite corners over the jam and press together to seal.

Repeat with remaining pastry.

Brush pastries with milk, make sure you brush any exposed edges of pastry, doing this will help them puff in the oven.

Bake for 12 minutes or until nicely browned.

Serve warm.

Try this in miniature, 3 cm squares of pastry and 1/3 tsp jam. Make sure the pastry join is sealed very well.
Try this with butter (melted and brushed on with a pastry brush), cinnamon and caster sugar instead of the jam.