Barney's Roly‑Poly Christmas Filling Pies

• golden fine sugar↗50g
• ready puff pastry↗1 лист
• jar of traditional Christmas filling411g
• milk↗1 ст. л. tbsp
• almond slices↗25g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (gas mark 6) or 180 °C with convection. Sprinkle the work surface with sugar, roll out the puff pastry and roll it out, increasing its size by about a quarter while keeping a rectangular shape.

2. 2

   Evenly spread the Christmas filling over the puff pastry, leaving a 2 cm margin along the long edges. Fold one long edge over the filling, then tightly roll the pastry into a sausage shape, pressing it onto the filling. When you reach the opposite edge, brush it with milk and press to seal the roll. Gently press both ends, shape the roll and chill for at least 30 minutes to firm up. (The roll can now be frozen whole or in portions for up to 1 month.)

3. 3

   Cut the chilled roll into 12 rounds about 3 cm thick. Arrange them evenly on a large baking tray, pressing them slightly so they resemble flattened buns. Sprinkle almond slices on top and bake for 20–30 minutes until golden‑brown and the Christmas filling bubbles. Let cool for 5 minutes, placing them apart so they don’t stick together. Serve hot with vanilla ice cream or on their own.