Bow Tie Puff Pastries

Thaw the dough and roll it out lightly to about 3–4 mm thick. Cut into squares with 9 cm sides (you can use a different size — this will affect the size of the bow ties).

Fold each square into a triangle.

Make two parallel cuts about 1 cm apart, leaving the top portion uncut, as shown in the photo.

Wrap the cut portion around the base.

Gently fan out the edges. The bow tie is ready.

Place the shaped pastries on a baking sheet lined with parchment paper.

Bake in an oven preheated to 200°C for 20–25 minutes, until golden brown.

Press the apricot jam through a fine sieve.

Brush the cooled pastries with the jam (they will look beautiful and glossy). If you don't have jam on hand, you can simply dust the baked bow ties with powdered sugar.

Done.