Lemon curd & cream cheese puff pastry

Ingredients list:

1 sheet of pre-rolled puff pastry

2 table spoons of lemon curd

150g of cream cheese

1/2 tea spoon vanilla essence

3 table spoons of caster sugar

1 egg (for glazing)


1. Preheat the oven to 200C and line a large baking tray

2. Place the puff pastry onto the prepared tray and then lightly score the pastry sheet into thirds length ways (the centre will be for the tasty filling).

3. On the outer two thirds of the pastry, cut off the top two corners diagonally at the top to produce an angle for the braids.

4. Start to slice diagonal lines down the left hand side of the pastry, following the angle that was created from the top, these should be around 2.5 cm thick and then repeat on the right hand side (Tip: use a ruler make sure they mirror the other side).

5. Once the braids are cut, a small triangle of pastry will be left at the bottom of each outer strip. These triangles can be cut out and thrown away.

6. In a bowl, mix the lemon curd, cream cheese, caster sugar and vanilla essence until smooth.

7. Spoon the mixture along the centre and gently spread it out, ensuring it does not go over the edges of the middle strip.

8. The next step is the fancy braiding! Take one strip from the left and fold over the filling, then repeat with with the right hand side. Repeat this process, until you have a complete braid.

9. Fold over the ends at the top and bottom to stop any filling from spilling out.

10. Beat one egg and lightly brush the top. 

11. Place in the oven for approximately 18-20 minutes, until it has risen and is golden brown. (Leave to cool for 15 minutes once it has been removed from the oven).

This can be served on it's own or with a scoop of vanilla ice cream.

Breakfast Pastries

Ingredients list:

1 sheet of pre-rolled puff pastry

The Long Dog Co. jam and lemon curd

1 egg (for glazing)


1. Preheat the oven to 200C and line a large baking tray

2. Cut the pastry into squares (8 x 8 cm).

3. For the pinwheel, make four equal cuts at each corner towards the centre, but do cut through the centre point. Take one half of each corner of each triangle and pull it towards the centre of the square. 

4. For the envelope, gently fold the pastry square in half diagonally, then make two diagonal cuts along the outside of the triangle, but not cut all the way to the top, Unfold the pastry, and take the outer piece and fold it to the opposite corner of the inner section. Repeat from the other side.

5. Place the pastries onto the baking tray and then beat the egg and then lightly brush the pastry with the egg mix.


6.Decide what tasty fillings to put in your pastry, we used one heaped teaspoon for the pinwheel and two heaped teaspoons for the envelope. (Try a half lemon curd/ half blackcurrant, its awesome!)

7. Put into the oven for between 10-12 minutes, until the pastry is golden brown.

WARNING- I know these will smell amazing and will want to eat them straight away, but let them cool down because the filling gets really hot!

Jam Tarts

Ingredients list:

150g plain flour (plus a bit extra for dusting)

75g unsalted butter

Pinch of sea salt

50g caster sugar

1 egg yolk

and finally which ever Long Dog Company Jams or Curd you love! 

Equipment list:

Mixing bowl

Rolling pin

Cling film

Circle cutters

Muffin baking tray


1. Put the flour and unsalted butter into a large bowl and rub together with your fingertips until it resembles breadcrumbs. 

2. Mix in the caster sugar, a pinch of sea salt and the egg yolk. If the pastry is too dry, you can add 1 or 2 tbsp of water. 

3. Once the pastry is mixed together, form into a ball, flatten it a little and wrap it in cling film. Leave this to chill for at least 30 minutes before using.

4. Preheat your oven to 190C (Gas Mark 5). 

5. Lightly flour the work surface and begin to roll out the pastry, this should be rolled out to the thickness of a £1 coin.

6. Using a cutter, cut the pastry into discs that are large enough for your muffin/ cake tray. The pastry should be approximately 1.5cm deep for your filling.

7. Place the pastry discs into the tray. Add approximately 1 tablespoon of jam or curd into each tart. Careful not to overfill.

8. Put the tray into the oven and bake for 16-20 minutes (depending on your oven).

9. Once taken out of the oven, leave the tarts to cool down for at least 15-20 minutes, this makes them easier to remove from the tray and lets the jam cool down.


WARNING The jams and curds will be very hot when removed from the oven.

Banana & Raspberry Jam Loaf

Ingredients list:

100g butter, softened

175g caster sugar

2 eggs

2 ripe bananas, mashed

225g self-raising flour

1 tsp baking powder

2 tbsp milk

3 tbsp The Long Dog Company Raspberry Jam

Equipment list:


Loaf tin

Mixing bowl

Wooden spoon


1.Preheat the oven to 180°C/ Gas Mark 4.


2. Lightly grease the loaf tin and line with non-stick baking paper.


3. Don't mix in the raspberry jam! Measure all the other ingredients into a mixing bowl and beat for about 2 minutes, either using an electric mixer or a wooden spoon.

4. Spoon the mixture into the prepared tin, lightly swirl in the raspberry jam and then level the mix.

5. Bake for about 60 minutes, until well risen and golden brown. To check that the cake is cooked, you can insert a skewer into the centre of the cake and once removed it should be clean.

6. Once cooked, leave the cake to cool for several minutes in the tin, then loosen with a knife and turn the cake out, remove the paper and leave on a wire rack to cool completely.

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