Preserve Puffs
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Roll out the puff pastry very thin.
Cut into round pieces.
Assemble
Spread fruit jam over one piece.
Wet the edges with the egg white.
Cover with another round piece rolled thinner than the first.
Press the edges together.
Bake
Bake for 15 minutes in a very hot oven at 400°F (200°C).
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 paste
- Its layers of fat and dough puff up in the oven, creating a flaky, airy texture.
- Fruit jam
- Adds sweetness and moisture that sets into a filling inside the pastry.
- Egg white
- Acts as a glue that seals the pastry edges together and helps them brown.
The step that matters
Press the edges together. A tight seal keeps the jam from leaking out during baking. Sealing with egg white gives the pastry a firm hold so the filling stays inside and the pastry can rise evenly.
“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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