Turn-over Puffs
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Shape the pastries
Roll out puff pastry to ¼ inch thick.
Cut into round or square pieces.
Place a small amount of jam in the center of each piece.
Fold the pastry over the jam and press the edges to seal.
Ice and bake
Ice the pastries as directed for Coventrys.
Bake in a moderate oven at 350°F (175°C) on a clean baking sheet.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Forms flaky, layered structure that puffs and crisps when baked.
- Jam
- Adds sweetness and fruity flavor inside the pastry.
- Icing
- Adds sweetness and a smooth finish on top of the baked pastries.
The step that matters
Sealing the edges. Pressing the edges firmly keeps the jam inside the pastry. An open seam lets the hot jam escape during baking, where it can leak onto the pan and scorch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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