Small Puffs of Preserved Fruit
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Shape the puffs
Roll out the puff paste to ¼ inch thick and cut into 4‑inch squares.
Place a large teaspoonful of stiff jam in the center of each square.
Fold the squares over, press them together, and cut into squares, triangles, or half circles.
Bake and finish
Bake on a baking sheet at 400 °F (200 °C) for about 20 minutes.
Ice the puffs if desired.
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
- Its thin layers of dough puff up in the oven, giving the puffs a flaky, airy texture.
- Stiff jam
- Adds sweetness and fruit flavor, and stays in place inside the pastry while it bakes.
The step that matters
Press the edges together firmly. A well-sealed edge keeps the jam inside as the pastry heats. Loose seams let runny filling leak out and can make the bottoms soggy or burnt.
“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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