It’s been a busy long weekend, with Easter, an important birthday, and an impromptu bonfire party with friends. It’s been one of those weekends where you feel happily exhausted by the end of it. With school back tomorrow we planned a quiet day today. I did five loads of laundry, cooked a roast dinner, and sent the kids outside to play all afternoon in the wild wind.
To fuel the outside play I made a quick and easy sweet snack that we’ve christened ‘Sprinkle Sticks!’
They are like little pastry jam sandwiches crossed with pastry fairy bread. Sweet sticky berries on the inside, sprinkles on the outside, and cut into little sticks so you can gobble them up really fast!
We made two batches today, one using puff pastry and one using short crust pastry. You could use homemade pastry, but we used the frozen stuff which makes this recipe very quick and easy. We taste tested both versions and both were good, but we liked the light crunchiness of the puff pastry better than the shirt crust pastry, but both were yum!
The recipe below is enough to make one round of sprinkle sticks using 2 sheets of pastry, which was more than enough for an afternoon snack for the 6 hungry people in our family. Just make up more jam and berry mixture if you need to make lots of sprinkle sticks, they’d be great for a party!
You could fill these with so many different jams or fruits, and you could co-ordinate your sprinkles to match the season, holiday or celebration!
- 2 sheets of puff pastry (or short crust pastry if you prefer)
- 1 1/2 tbsp berry jam
- a handful of frozen berries
- 100s and 1000s or sprinkles
- Preheat your oven to 200 C and line a large baking sheet with non-stick paper.
- Lay out your frozen pastry sheets on some baking paper or non-stick sheets. When the pastry has defrosted sprinkle each sheet with a generous amount of 100s and 1000s or whatever kind of sprinkles are your favourite. Using a rolling pin, gently roll over the sprinkles pressing them firmly into the pastry.
- Whiz a handful of frozen berries in the food processor or blender till they become tiny little chunks. Mix the berry chunks with the berry jam.
- Turn one pastry sheet sprinkle side down and spread it with the berry and jam mixture. Do not be tempted to put lots of jam on the pastry sheet… spread it thinly and leave a small border around the edge of the pastry.
- Place the other pastry sheet, sprinkle side up, on top of the jam mixture and press down gently around the edges.
- Using a pastry cutter or a knife cut 1 cm strips then cut those strips in half or in thirds across the middle to make small ‘sticks’.
- Carefully put your sprinkle sticks onto your baking tray, making sure none are touching. Cook in a hot oven for 15 minutes or until the sprinkle sticks have puffed up and turned a light golden brown.