Remove all the peels from the oranges, make sure to remove the white part (the pith) as this can be really bitter. ( I left some in as I quite like the ‘tart-ness’) and roughly chop.

Blend the orange and raspberries till smooth and then pour into a medium pan with the sugar, lemon and vanilla.

Bring the mix to a boil, stirring often, then lower to a simmer until the mixture reduces by around ⅔rds. I would say it took me around 30 mins. Make sure to stir well throughout so the jam doesn’t burn at the bottom of the pan. note* Jam will thicken more as it cools, so don’t worry if it still seems too liquid-y.

Pour into a jar and let it cool before transferring it over to the fridge, where it can be kept for up to three weeks.

Preheat the oven to 180 and Line a baking tray with parchment paper ( or you can even use the paper that comes with the puff pastry).

Unroll the puff pastry and cut it into 12 pieces. I used a pizza cutter to make this easier and wasn’t too ‘perfect’ with my cutting. I think if you’re wanting to measure them all perfectly then they’d around 2”x3”.

Add a generous spoonful of the jam onto the center of six of the pieces. Prick the remaining 6 pastry pieces with a fork a few times and then use to top the other bits.

Use your fork to seal the pastry layers. This will stop any jam from escaping while they are baking.

Place in the oven till golden brown. This took me around 20 minutes, although previously it’s only taken around 12 minutes so I’d set your timer to 10 minutes and then keep checking by eye.

Meanwhile, prepare the coconut glaze. To do this you want to create a fairly thick paste from the ingredients. I can’t give exact amounts as it really depends on the juicy-ness of your lime etc. I started with around 10tbsp icing sugar, ½ small lime juice, 1 tsp vanilla paste and then added enough coconut milk to make a paste. ( I then made it too thin, when I blended out any lumps, so added extra icing sugar to thicken it.)

Leave the pastries to cool and then top with the icing and toppings. I used freeze dried raspberry but you could also use pistachio or desiccated coconut.

These are amazing to eat immediately but can also be kept in an air-tight container in the fridge for 2-3 days.