My mother used to make this all the time with leftover puff pastry. The quality of the puff pastry matters. Buy all-butter frozen pastry. Many bakeries, especially the French ones, sell superior pastry frozen by the pound. Serve with ice cream.

250 grams (½-pound) puff pastry, rolled out thinly to about 10-by-10-inch square

¼ cup apricot jam

1 egg white, frothed

Granulated sugar for sprinkling

Preheat oven to 375 F.

Cut pastry into two 5x10-inch strips. Cut each strip in half so you end up with four strips and chill on a baking sheet.

Fold two strips in half lengthwise and, with scissors, cut slits, ½-inch apart, leaving about 1 inch at the ends.

Spread 2 tablespoons apricot jam down the centre of one strip. Paint with egg white all around strip.

Place the cut sheet on top and seal edges.

Brush with egg white and sprinkle with sugar. Repeat with remaining pastry and filling.

Bake for about 18 to 20 minutes or until pastry is golden. Remove from oven and cool for 10 minutes on a cookie sheet then remove to a rack. Cut in pieces. Serves 4 to 6 as a dessert or more as a little nibble.