Feast all weekend: Apricot & almond pastry swirls

A packet of puff pastry is all you need to make an impressive breakfast. You can add any flavor jam that you like. 


plain flour, for dusting

Packet of all-butter puff pastry 320g

400g jar best-quality apricot jam

100g Whole blanched almonds chopped

85g dry apricots, to be plumpened in boiling water for 20 mins

1 medium free-range egg, beaten

To serve, 25g of toasted flaked almonds can be crushed with your hands.

  • Preheat the oven to 210C/ 190C fan/gas 6½. Bake on a baking sheet measuring 40 cm x 27 cm.
  • Dust a floured work surface and roll the puff pastry out to about 30cm by 50cm. The dough should be 3mm thick. Spread 350g of the jam on top. The glaze can be made later with the leftover jam. Add the chopped almonds. You can drain the soaked almonds and then chop the pieces into small pieces.
  • Roll the topped pastry to make a long sausage shape starting at the closest edge. To straighten the ends, trim the edges and then slice the roll into eight equal portions. The pastry slices should be placed side-by side on a parchment lined baking tray. The top should be brushed with the beaten eggs using a pastry brush.
  • The swirls can be baked in the oven for between 30-35 minutes or until they are cooked through. To check their interior, you might need to pull them apart slightly. You might need to place a piece of foil over the top to prevent them from burning if they’re browning too quickly.
  • Place the rest of the apricot jam into a saucepan. Add 1 teaspoon water to it. Heat on low heat.
  • Sprinkle the warm pastry with the reserved Apricot Jam Glaze. Leave them to rest for at least 30 minutes. Then, take out the pastry and let cool.