Dulce de Cabello de Ángel is a traditional Spanish sweet jam made from Angel Hair Squash. If you can't get it, use a jam or pie filling such as peach or apricot instead.
Makes 8 Pastries
1 packet (2 sheets) of ready-rolled puff pastry
1 tin of Dulce de Cabello de Ángel
100g shelled walnuts
1 egg, beaten
60g icing sugar
1tsp water
1. Preheat the oven to 220°C.
2. Lay the pastry out on a floured surface, cut each sheet into 4 squares.
3. Brush the squares all over with beaten egg, then make a diagonal cut from each corner of the square to within 1 cm of the centre. Fold alternate cut corners to the centre to form a windmill shape.
4. Add about 1 tbsp walnut pieces to the centre of the pastry windmill, top with 1 tbsp Dulce filling. Brush any exposed pastry with beaten egg.
5. Place the pastries on a baking tray lined with baking parchment, cook in the oven for 15 minutes, or until golden. Allow to cool on a rack.
6. Mix the icing sugar and water in a small pan over a very low heat until the mixture is transparent. Immediately brush over the pastry tops.
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