Jammy Puffs

Preheat oven to 180c
In a small bowl, combine the lemon zest and Boysenberry Fruit Spread together.
Cut each pastry sheet into four squares all the same size so you have four base sheets and four tops for your puffs.
Place a good dollop of the Boysenberry Fruit Spread into the middle of each of four sheets. Spread over the jam over the pastry square leaving ¼ of an inch border around the outside.
Place a plain piece of pastry on the top and crimp a border the whole way around the pastry to enclose the jam. Repeat until you have four puffs.
Transfer the puffs to a lined baking tray and bake in the oven for 20 minutes or until golden.
Remove from oven and set aside to cool ever so slightly.
In another small bowl, combine all of the lemon drizzle ingredients to create a smooth thin icing.
Drizzle over the Jammy Puffs and garnish with crushed pistachios and edible flowers.
Serve and eat whilst still warm.

Directions