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Bonfire Night is all about sparklers, crackling fires, and colourful fireworks, so what could be more fitting than these delicious Catherine Wheel Pastries? They’re a breeze to make, using only 6 ingredients and taking less than 30 minutes from start to finish. With crisp puff pastry spirals, fruity jam, and a playful pop of Milkybar Fairy Light chocolate, these sparkly pastries are sure to impress!

Recipe Overview

FLAVOUR: These Catherine wheel pastries combine buttery, flaky layers with a fruity twist from the jam and a creamy indulgence from the white chocolate.
TEXTURE: Biting into one of these pastries, you’ll get a satisfying crisp pastry, crunch from the golden sugar, sticky jam, and melt-in-your-mouth richness of Milkybar chocolate.
SERVES: Each pastry makes an ideal sweet treat for your Bonfire Night gathering, and this recipe makes a cozy batch of 12—a perfect amount to share (or keep a few for yourself!).

Ingredients to make Catherine Wheel Pastries

1 sheet of ready-rolled puff pastry: Puff pastry is the perfect base for our Catherine wheels, bringing a light, crisp texture that spirals up beautifully in the oven.
Your favourite jam: The fruity jam adds sweetness and colour. Raspberry or strawberry work well here, but feel free to go with your favourite flavour!
1 beaten egg: A simple egg wash helps our pastries bake to a warm, golden colour.
Golden sugar: Adds a lovely shimmer and a satisfying crunch to the finished pastries.
Milkybar Fairy Lights: A piece of this delicious white chocolate is pressed into the pastries after baking. It melts slightly from the heat of the pastry, revealing the fun pops of colour inside. You can find this Fairy Lights bar in most supermarkets, either in the confectionary or seasonal aisle.
Edible gold leaf: Decorates the tips of the Catherine wheel to give each pastry a real “wow” factor—like little edible fireworks!

How to Assemble the Pastries

Assembling these Catherine wheel pastries is easier than it looks! Just follow these steps:

Start by unrolling the pastry sheet and slice it into 12 equally-sized rectangles. To do this make 2 cuts lengthways and 3 cuts widthways.
Prick each rectangle all over with a fork (this will allow the steam to escape) and add a teaspoon of raspberry jam into the middle of each.
Make four diagonal cuts starting from the jam in the middle moving toward the corners of the rectangle.
Fold every other corner into the centre and press it down so it sticks to the jam. The pastries should now look like a Catherine wheel shape.
Brush with beaten egg and sprinkle some gold sugar on top. Your pastries are ready for the oven!

How to Assemble catherine wheel Pastries

Add the Finishing Touches

As soon as your pastries come out of the oven, it’s time to add those beautiful finishing touches. While the pastries are still warm, gently press a piece of Milkybar Fairy Light chocolate into the centre of each pastry. The warmth from the pastry will slightly melt the chocolate, allowing it to nestle right in.

For the final touch of sparkle, use a small brush or the tip of a knife to dab edible gold leaf onto the tips of each spiral. This little detail adds an elegant, eye-catching shimmer, perfect for Bonfire Night!

Serving, Storage, and Flavour Variations

Serving: Serve these pastries slightly warm for the best balance of flavours and textures! The chocolate will be melted, and the jam just warm enough to create a deliciously gooey centre.
Storage: Store any leftovers in an airtight container at room temperature for up to two days. If you want to enjoy them later, a quick warm-up in the oven will help revive that just-baked taste and crispness.
Flavour variations: Not a jam fan? No problem! Swap out the jam for Nutella, caramel, Biscoff or even pistachio cream. You can also experiment with the toppings by using mini chocolate chips or crushed nuts instead of golden sugar for different textures.

Catherine Wheel Pastries

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Prep: 15

Cook: 20

Total: 35

Servings:

Ingredients

1 pack (320g) Ready-rolled puff pastry
60 grams Jam any flavour
1 medium Egg beaten in a small bowl
1 tbsp Gold sugar for decoration
1 bar MILKYBAR Fairy Lights Block you’ll need 12 pieces
Edible gold leaf for decoration

Instructions

Preheat the oven to 180°C fan / 200°C conventional and line a large flat baking tray with baking paper.
Unroll the pastry sheet and slice it into 12 equal rectangles (2 cuts down, 3 cuts across).
1 pack (320g) Ready-rolled puff pastry
Prick the rectangles all over with a fork and add a teaspoon of raspberry jam into the middle of each.
60 grams Jam
Make four diagonal cuts starting from the jam in the middle moving toward the corners of the rectangle. Fold every other corner into the centre and press it down so it sticks to the jam. This will create a Catherine wheel shape.
Brush with beaten egg and sprinkle the gold sugar on top.
1 tbsp Gold sugar, 1 medium Egg
Arrange on the baking tray leaving space between each so they have room to puff up. Bake for 18-20 minutes until crisp and golden.
Allow to cool for a few minutes, then press a piece of MILKYBAR Fairy Lights chocolate into the middle. It will stick to the jam and melt slightly from the heat of the pastry.
1 bar MILKYBAR Fairy Lights Block
Leave for 10 minutes to cool slightly, then brush the edble gold leaf onto the tips for extra sparkle. Enjoy!
Edible gold leaf