Marmalade, ginger and frangipane stars recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• See more Christmas party food

• 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.