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How it's done
Roll out the pastry, cut lengthwise into thirds, then cut each strip into 6 rectangles (8 x 7 cm), place half on a baking tray lined with baking paper. Spread with jam, leaving approx. 5 mm free around the edges. Brush the edges with a little water. Using a sharp knife, cut horizontal slits in the remaining pastry pieces at approx. 1 cm intervals, ensuring that the pieces still hold together around the edges. Place the pastry pieces on top of the filling, press the edges together firmly with a fork.
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.
Mix the lemon juice and icing sugar to create a thick icing, drizzle on top of the pastry parcels.
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