Desserts | Snacks
Christmas Candy Cane
12 Months +, 18 Months +, 24 months +
Dairy Free|Egg Free|Nut Free|Vegan|Vegetarian

These festive candy cane twists are made with puff pastry and a homemade raspberry jam – perfect for holiday celebrations!

Time

20-30 Minutes

Storage

Store in a fridge

Servings

Around 6 candy canes

Time

20-30 Minutes

Storage

Store in a fridge

Servings

Around 6 candy canes

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Ingredients

3.5oz Fresh raspberries
1 tablespoon Chia seeds (optional)
1 sheet Ready-rolled puff pastry
2-3 tbls Maple syrup, honey
100g Fresh raspberries
1 tablespoon Chia seeds (optional)
1 sheet Ready-rolled puff pastry
2-3 tbls Maple syrup, honey

Recipe Tips

For a naturally sweet version, skip the sweetener and rely on the raspberries

Use a vegan puff pastry and maple/agave syrup to make it plant-based

Best served warm for a crispy texture

Avoid honey for under 1s

Method

  • 1
    Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper
  • 2
    Mash the raspberries with the back of a fork. Stir in the chia seeds (if using) and set aside
  • 3
    Unroll the puff pastry and spread the raspberry chia jam over one half of the pastry
  • 4
    Fold the puff pastry in half to create a “sandwich” and press down gently with your hands
  • 5
    Cut the pastry into strips about 1.5-2 cm thick
  • 6
    Twist each strip and arrange them on the baking tray in the shape of a candy cane
  • 7
    Bake for 20 minutes or until the pastry is puffed and golden brown
  • 8
    Allow to cool slightly before serving
  • 9
    Buon appetito!

    • Storage

    Store in an airtight container in the fridge for up to 2 days

    Reheat briefly in the oven or air fryer for crispiness

    Not suitable for freezing

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