Puffs of Preserved Fruit
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Shape the puffs
Roll out the puff paste to a thickness of ¼ inch.
Cut the paste into 4‑inch square pieces.
Place a small amount of jam on each piece and fold them over.
Cut the folded pieces into squares, triangles, or half moons.
Place them on a baking sheet lined with paper.
Ice and bake
Ice the puffs and bake for about 20 minutes at 400°F (200°C), ensuring the icing does not color.
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
- Forms flaky, layered pastry that puffs up and crisps as it bakes.
- Jam
- Adds sweetness and fruit flavor inside the folded pastry.
The step that matters
Ice and bake. Icing contains sugar, which browns quickly at high oven heat. Watching the color keeps the icing from scorching while the pastry layers bake through and puff.
“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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