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Mini pastry bows
INGREDIENTS
- 2 rolls of puff pastry 100 g of apricot jam 1 egg yolk 2 tbsp of sugar 1 tsp of cinnamon powder
METHOD
- Spread puff pastry with apricot jam, and cover with a second puff pastry piece.
- Cut into little squares and make, press each from both sides to form a bow.
- Spread with egg yolk and sprinkle with cinnamon sugar.
- Bake at 190°C (380°F) for 20 minutes.
*Recipe on video and text may differ from each other!
How to cook Mini pastry bows:
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