Cream Cheese and Strawberry Jam Pastries

Quick and simple, perfect for a brunch or morning tea. This is a variation of a recipe that appeared in Sunday Life magazine, in Sydney's Sun Herald, a few years ago. The original used blackbery jam, I prefer strawberry - you could probably use any flavour you like.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 pastries

Ingredients

• 1  sheet puff pastry
• 4  tablespoons  jam
• 4  tablespoons cream cheese
•  icing sugar, to serve

Directions

1. Preheat oven to 220°C.
2. Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
3. Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
4. Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
5. Bake for approx 20 mins or until golden.
6. When cool dust with icing sugar.