Ingredients:
- a sheet of puff pastry – I hardly ever make it from scratch considering the amount of work required. But do go for good quality with real butter.
- a preserve of your choice – I tend to go with apple
- icing sugar for decoration
Method:
Below picture shows how to fold them to achieve the shape.
- Make four cuts from the corners to the centre, but not cutting all the way thtrough
- Pipe in the preserve in a circle, leaving the centre empty for the pastry to stick together
- Fold the head first, then the arms
- Bake according to the instructions, decorate with icing sugar