INGREDIENTS

Puff pastry 1 egg white 6 tablespoon castor sugar 2 tablespoon Apricot jam

METHOD

Roll out the pastry. Cut into finger size pieces. Beat the egg white until frothy then add in the sugar little at a time. Beat until thick and glossy.Spread the egg mixture on to each piece of pastry covering it. Mix the jam and add it to a piping bag. Make a small whole and pipe lines onto the egg mixture .Bake on 170 for 15 minutes then drop the temperature to 140 for 20 minutes. Switch of the oven and Allow to cool..

INFO & TIPS

The pastry should not be rolled out very thin.