Preheat oven to 200C, Gas 6, 400F. Line a baking tray.
Lay out the pastry sheet and cut into 12 squares.
Place a small blob of fruit puree in the centre of each square.
Cut diagonally from each corner of the squares to the puree and turn the alternate edges to the centre creating a star shape– you can use a little water to stick the points together if necessary.
Place on a baking tray and bake in the oven for around 15 minutes or until golden.
Leave to cool completely then place a raspberry in the centre of each pinwheel and sprinkle with icing sugar and basil.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...