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Marmalade, ginger and frangipane stars recipe

Marmalade, ginger and frangipane stars recipe

4 ratings

Puff pastry can be a saving grace for a last-minute dessert. Put together these festive stars in no time, gently spiced with ginger and sticky, zesty marmalade, your guests are sure to love them. See method

  • Makes 6
  • Takes 55 mins plus chilling
  • 584 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 375g pack ready rolled puff pastry
  • 30g stem ginger, finely diced
  • 100g Tesco Finest bittersweet three fruit marmalade, stirred to loosen
  • 1 large egg, lightly beaten
  • 20g flaked almonds
  • icing sugar, to dust

For the frangipane

  • 60g butter, softened
  • 60g golden caster sugar
  • 1 large egg, lightly beaten
  • 20g self-raising flour
  • 60g ground almonds
  • ½ tsp almond extract
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2440kj
    584kcal     29%

  • Fat

    34g 49%

  • Saturates

    15g 75%

  • Sugars

    29g 33%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 59.3g Protein 10.1g Fibre 1.3g

Method

  1. Start by making the frangipane. In a bowl with a whisk, cream together the butter and sugar until light and fluffy (3 mins approx). Gradually beat in the egg and 1tbsp flour, then fold in the remaining ingredients. Cover in cling and chill for 20 mins.
  2. Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on 2 lined baking trays. Stir the ginger into the marmalade.
  3. Spoon 2 tbsp frangipane into the centre of each pastry square then top with 1 tbsp ginger marmalade mixture. Working so the pastry is diagonal, fold down the right-most flap of pastry from each slit into the centre above the filling, like a pinwheel. Pinch together using beaten egg to help them stick.
  4. Brush the pastry all over with beaten egg, then sprinkle over the flaked almonds. Transfer to the fridge for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
  5. Bake for 25 mins or until crisp and golden, then transfer to a wire rack to cool. Dust with icing sugar to serve.

Tip: This recipe works great with raspberry jam too, try it in these Raspberry custard Danish pastries

 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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