Instructions

1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7 and line 2 baking trays with baking parchment.
2. Unroll the pastry and cut it in half widthways and then half again so that you have four equal-sized rectangles.
3. Spread the pesto onto one piece of pastry and place another piece of pastry on top of that.
4. Spread the jam onto the third piece of pastry and place the last piece of pastry on top.
5. Cut each of the pieces of pastry into 8 long strips. Cut them in half then twist and place on the lined baking trays – the jam straws on one tray and the pesto straws on the other.
6. Bake in the oven for 10–12 minutes, until the straws are golden brown.
7. Remove from the oven and allow to cool before serving. They are best eaten the same day they are made, but will keep in an airtight container at room temperature for up to 24 hours.