Raspberry Puffs
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.
Prepare
Roll out the fine puff paste thinly and cut into round or square shapes.
Place a small amount of raspberry jam in the center of each piece.
Moisten the edges of the paste with water and press them together to seal.
Bake
Bake the puffs in a preheated oven at 400°F (200°C) for 10 to 15 minutes.
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
- Fine puff paste
- Forms the flaky, layered pastry that puffs and crisps as it bakes.
- Raspberry jam
- Adds sweetness and tartness, and its moisture helps flavor the filling as it heats.
The step that matters
Sealing the edges. Moistened, pressed edges bond the pastry so the jam stays inside. A weak seal lets the filling leak and can leave the puffs less well formed in the oven.
“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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