Ingredients

150g Co-op British raspberries 1 tbsp maple syrup 1 tbsp Fairtrade caster sugar 375g pack Co-op ready rolled puff pastry Co-op plain flour, for dusting 1 Co-op British free range egg ½ tbsp Fairtrade granulated sugar ¼ tsp ground cinnamon;

Method

In a pan, gently cook the raspberries with maple syrup and caster sugar for 2 mins, using a fork to break them down Raise the heat and cook for 4-5 mins until jam-like Leave until cool. Unroll the puff pastry on a surface dusted with flour, then halve lengthways Spread the jam mixture on 1 piece, leaving a 1.5cm border Beat the egg and brush on the border Top with the other pastry piece and press the edges to seal Put on a floured baking sheet and chill for at least 30 mins Preheat the oven to 200°C/fan 180°C/Gas 6 Cut the pastry into 13 strips of 19cm x 2cm. Hold the ends of a strip in each hand, twist in opposite directions, then pinch to seal Transfer to 2 baking trays, brush with more egg, then sprinkle with the granulated sugar and cinnamon Bake for 18-20 mins, until golden Leave to cool on the trays for 15 mins, then transfer to a wire rack to cool completely