Method (compote)

If you’re using shop bought jam for the filling, skip this method and go right to the pastry step.

1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
2. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
3. Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it might go too thick to spread out neatly. If this happens, give it a vigorous whisk before adding spreading onto the pastry.

Method (pink sugar)

1. In a small bowl, add in the caster sugar and freeze dried raspberry powder. If you don’t have any freeze-dried raspberry powder but still want the pink sugar, add a tiny drop of pink food gel into the sugar and stir to combine. It won’t have the raspberry flavour but will be super pretty! Don’t add too much food gel though, as it can dye the pastry pink. 

Method (pastry)

1. Preheat oven to 220°C fan and line 2 large baking trays with grease proof paper.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky.
3. Spread 3 – 4 tablespoons of raspberry compote (or jam) over the entire pastry sheet.
4. Sprinkle over some of the pink sugar and some chopped fresh raspberries (optional). 
5. Starting with the shortest sides of the pastry, roll up each side stopping at the middle. You should see two rolls either side which look like a heart shape. Roll up the pastry in some grease proof paper and refrigerate for 30 to 40 minutes or until chilled and firm. This makes it much easier to cut out the swirls.
6. Using some long / thin string or a sharp, serrated knife, cut the pastry roll into 2 inch rounds (as thick as you’d like them).
7. Place on the baking tray, spread 2 inches apart (as they will spread / puff up).
8. Brush the tops and sides of each swirl with some dairy-free milk. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.
9. Sprinkle with more pink sugar (optional).
10. Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
11. Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
12. Allow to cool slightly, then serve with a dusting of icing sugar.