- Delicious warm from the oven for breakfast, these scrummy pastries also make great finger food for a picnic or Easter party.
- Zest & juice from 1 orange
- 210g dried mixed fruits
- 385g puff pastry (We used ready-rolled)
- 3 tbsp Sunny Apricot Jam
- 210g marzipan
Preheat the oven to 200C/Gas 6/fan oven 180C.
Squeeze the juice from the orange into a small bowl and add the dried mixed fruit, mix together.
Roll the pastry sheet out to approximately 30cm x 25cm, spread the Sunny Apricot Jam over the pastry. Roll out the marzipan to the same size and place on top of the pastry sheet.
Scatter the mixed fruit over the 2 sheets and tightly roll long ways like a Swiss roll. Place in the fridge for 20 minutes. Remove from the fridge and slice into 2cm thick sections.
Place each section onto a pre-line a baking tray and place into the oven for 7-10 minutes.
Remove from the oven and allow to cool on a wire rack.