Jam Straws Recipes

Steps:

• Preheat the oven to 400 degrees F. Line two 18-by-13-inch sheet pans with parchment paper.
• Dust a work surface lightly with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. With the short side facing you, cut the dough in half horizontally: Measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.
• Evenly spread the fig jam over the bottom half of the dough, leaving a little room at the edges. Sprinkle 1 cup of the cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch strips (about 24 strips).
• Twist each strip four or five times, then pinch the ends together to prevent unraveling while baking. Place the twists on the prepared baking sheets.
• Mix the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.
• Bake until golden brown, 12 to 15 minutes. Let cool slightly before releasing the straws from the parchment with an offset spatula. Let cool completely.
• Serve immediately or store in an airtight container for up to 1 day.

Steps:

• Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.

Steps:

• Preheat oven to 400 degrees. Roll pastry sheet to a 12 x 16" rectangle. Cut crosswise into 2 rectangles. Brush 1 rectangle with jam and place second sheet on top.
• Mix sugar and cinnamon together and sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other side.
• Cut pastry into 24 (1/2 inch wide) strips, leave flat or twist. Transfer to 2 parchment lined baking sheets, keeping 11/2 inches between them. Chill tray for 20 minutes.
• Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.

Steps:

• Blend 3/4 fruit and roughly chop the rest. Add the rest of the ingredients mix well and leave for 1 hr, stirring occasionally, until thickened. Store in a sterilised jar in the fridge for up to 4 days or freeze for up to 1 month.