Small Puffs of Preserved Fruits
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.
Shape
Roll out Puff Paste to ¼ inch thick.
Cut into 4-inch squares.
Place a small amount of Jam on each square.
Fold the squares over and cut into squares, triangles, or half moons.
Place on a baking sheet lined with parchment paper.
Ice and bake
Ice the pastries as directed in recipe 498.
Bake at 400°F (200°C) for about 20 minutes, ensuring the icing does not color.
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
- Forms the flaky, layered pastry that puffs and rises as its fat melts and steam forms.
- Jam
- Adds sweetness, fruit flavor and moisture to the filling inside the pastry.
- Icing
- Adds sweetness and a sugary glaze on top, which can brown quickly in the oven.
The step that matters
Watch the icing while baking. Sugar in the icing browns and burns faster than the pastry bakes through, so it can scorch before the pastry is fully puffed and cooked. Keep the oven at 400°F and check the color near the end of baking.
“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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