For 20 pastries
1 pack puff pastry dough
50g / 1 ¾ oz Bordier raspberry butter
40g / 8 tsp granulated sugar
Roll out the dough. Pre-heat the oven to 190°C / 375°F.
Spread the butter at room temperature out over the whole surface of the rolled out pastry dough, and sprinkle with sugar.
Roll up the dough like a jelly roll.
Cut in 1 cm / ½ inch thick slices, and flatten them out with the edge of a knife.
Bake for around 20 minutes