For the Toffifee pockets, cut the rolled-out puff pastry into strips about 5 cm wide and about 15 cm long. Then spread with any jam and put a Toffifee in the middle.
Then fold or roll up. Finally, brush with an egg and sprinkle with a little hail sugar. Bake open for 15 minutes at about 200 °C.
Allow the Toffifee pockets to cool briefly and serve.
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