Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Marmalade, ginger and frangipane stars recipe

4 ratings

Puff pastry can be a saving grace for a last-minute dessert. Put together these festive stars in no time, gently spiced with ginger and sticky, zesty marmalade, your guests are sure to love them. See method

Makes 6
Takes 55 mins plus chilling
584 calories / serving
Freezable
Vegetarian

Ingredients

375g pack ready rolled puff pastry
30g stem ginger, finely diced
100g Tesco Finest bittersweet three fruit marmalade, stirred to loosen
1 large egg, lightly beaten
20g flaked almonds
icing sugar, to dust

For the frangipane

60g butter, softened
60g golden caster sugar
1 large egg, lightly beaten
20g self-raising flour
60g ground almonds
½ tsp almond extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2440kj
584kcal 29%
Fat
34g 49%
Saturates
15g 75%
Sugars
29g 33%
Salt
0.5g 9%

of the reference intake
Carbohydrate 59.3g Protein 10.1g Fibre 1.3g

Method

Start by making the frangipane. In a bowl with a whisk, cream together the butter and sugar until light and fluffy (3 mins approx). Gradually beat in the egg and 1tbsp flour, then fold in the remaining ingredients. Cover in cling and chill for 20 mins.
Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on 2 lined baking trays. Stir the ginger into the marmalade.
Spoon 2 tbsp frangipane into the centre of each pastry square then top with 1 tbsp ginger marmalade mixture. Working so the pastry is diagonal, fold down the right-most flap of pastry from each slit into the centre above the filling, like a pinwheel. Pinch together using beaten egg to help them stick.
Brush the pastry all over with beaten egg, then sprinkle over the flaked almonds. Transfer to the fridge for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
Bake for 25 mins or until crisp and golden, then transfer to a wire rack to cool. Dust with icing sugar to serve.

Tip: This recipe works great with raspberry jam too, try it in these Raspberry custard Danish pastries

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas party food