Preserve 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 very thin.
Cut into round pieces.
Fill and seal
Place a small amount of jam on each piece.
Fold the pastry over the jam and wet the edges with egg white to seal.
Place on a baking sheet.
Bake and finish
Icing the tops of the puffs.
Bake at 400°F (200°C) for about 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
- Puff pastry
- Its layers of fat and dough puff up into flaky, light pastry in the oven.
- Jam
- Provides sweetness and fruity flavour, and its moisture helps keep the filling soft.
- Egg white
- Acts as a glue to seal the edges and can help the pastry brown lightly.
The step that matters
Sealing the edges. If the edges are not sealed well with egg white, the jam can leak out during baking and the puffs may open up, leaving sticky, burnt filling on the sheet.
“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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