Peanut butter and Raspberry Jam Pastries

Ingredients

• 1 packet pastry (round)
• 1 jar crunchy peanut butter
• 1 jar raspberry jam
• 1 egg
• 1 little icing sugar

Steps

1. Turn the oven on to 180ºC (356ºF) and beat the egg. Cut the pastry into 8 triangles. Set a small dollop of peanut butter near the edge of each, with jam on top, then roll into croissant-like shapes. Put parchment on the oven tray and brush it with a little oil. Arrange the pastries on the tray and brush them with the beaten egg. Put the tray in the oven to bake for 30 minutes, then move the cooked pastries to a cooling rack.
2. Sprinkle with a little icing sugar before serving, and enjoy.