JimJams Cream Tea
Flour (for surface dusting)
Ready Rolled Light Puff Pastry (we used Jus Rol)
Whipped Cream (or cream for whipping)
JimJams 83% Less Sugar Chocolate Spread
Pre-heat oven to 180°C.
Dust surface with flour and unroll Ready Rolled Light Puff Pastry upon it (Jus Rol).
Using a circular cutter, cut pastry into circles (approx.7 cm).
Line an oven tray with grease proof paper and place pastry circles upon it.
Brush with egg.
Bake in the oven for 10 minutes (or follow the suggested bake time given on the packet) until golden and puffed.
Meanwhile, whip cream and slice strawberries.
Remove your pastry puffs from oven and allow them to cool on a rack.
Dollop some cream onto one half of the pastry puffs, followed by a layer of strawberries. Place the remaining puffs on top.
Heat 3 tbsps of JimJams 83% Less Sugar Chocolate Spread in a microwave for 30 seconds.
Drizzle over pastry puffs.
Place in fridge for chocolate to firm up.
Display on a stand – afternoon cream tea is served!