Small 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 puff pastry to nearly ½ inch thick.
Cut the pastry into pieces 5 inches wide.
Place a spoonful of raspberry jam on each piece.
Shape and bake
Fold the pastry over to form squares or triangles and pinch the edges to seal.
Bake in a 400°F (200°C) oven until golden.
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 butter and dough puff apart in the oven, giving a flaky, light structure.
- Raspberry jam
- Adds sweetness and fruity acidity, and its sugar helps the pastry brown.
The step that matters
Pinch the edges to seal. If the edges are not sealed firmly, jam can leak out during baking and burn on the tray, and the pastry may open up instead of puffing neatly.
“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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