Raspberry Poffs
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 with water.
Fold the pastry over the jam and press the edges to seal.
Bake
Bake the puffs at 400°F (200°C) for 15 to 18 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
- Its layers of fat and dough puff into flaky, airy structure as it bakes.
- Raspberry jam
- Provides sweetness and fruity acidity, and softens into a filling as the puffs bake.
The step that matters
Sealing the edges. Moistened and firmly pressed edges bond the pastry so the jam stays inside. Gaps let juice leak out and burn on the tray, and the puffs can open unevenly.
“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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