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 puff pastry thinly.
Cut it into rounds or squares of equal size.
Place a small amount of raspberry jam in the center of each piece.
Moisten the edges of the pastry.
Fold and press the edges together to seal.
Bake
Bake 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 pastry
- Layers of fat and dough puff as they bake, giving the pastry its flaky, airy structure.
- Raspberry jam
- Adds sweetness and fruity acidity, and its moisture softens slightly as it heats inside the pastry.
The step that matters
Seal the edges firmly. Moistened and pressed edges bond the pastry shut so the jam stays inside. If the seal fails, jam can leak out and burn on the baking sheet, and the pastry may open unevenly while it puffs.
“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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