Jammy Snails

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry sheet and using a sharp knife cut strips of pastry from the shorter side, approximately 1 ½ cm wide.

Cut approximately 4cm off the end of the strip and spread ½ teaspoon of jam over the remaining length.

Roll up the longer piece of pastry to form the snail’s shell, put a small blob of jam in the middle of the shorter piece and sit the pastry shell on top, making sure it is secure.

Repeat the process, place the snails on a baking tray and bake in the oven for 12-15 minutes, until the pastry is risen and golden.

Allow to cool before decorating with strawberry laces.