New Year's Eve Raspberry & Prosecco Palmiers

1. Preheat the oven to 200°C / 180°C fan / Gas 6 and line two baking trays with baking paper. Mix the raspberry jam with the prosecco until smooth. Keep the filling fairly thick so the pastry stays crisp.

2. Unroll the chilled Jus-Rol puff pastry and lightly sprinkle the surface with caster sugar. Spread a thin, even layer of the raspberry and prosecco mixture over the pastry, leaving a small border around the edges. Fold both long sides of the pastry in towards the centre, then fold each side in again so the rolls meet in the middle. Fold one half over the other to create a long palmier log.

3. Chill the pastry log for 15–20 minutes to make it easier to slice. Slice into 1 cm pieces and place cut-side down on the prepared trays, leaving space for spreading. Brush lightly with beaten egg and sprinkle with a little extra caster sugar.

4. Bake for 12–15 minutes, turning over halfway if needed, until golden, crisp and caramelised. Cool on the tray for a few minutes, then transfer to a wire rack. Decorate with icing sugar & freeze-dried raspberries.